Hibiscus Whiskey Sour

Taking a slight twist on the classic whiskey sour, this serve leans on the addition of homemade hibiscus syrup to complement the spice of the rye and balance the acidity from the lemon. Egg white gives you that silky frothy texture while Scrappy's Aromatic Bitters bring a touch of spice to seal the deal.

• 2 oz Clyde May’s Rye Whiskey
• 1 oz Hibiscus Syrup
• 1 oz Lemon Juice
• 2 dashes Scrappy’s Aromatic Bitters
• 1 Egg White

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