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THE RECIPE
How to make Sweet Peat with Japanese Whisky, Pedro Ximénez Sherry, Quinquina. See ingredients and step-by-step instructions.
Use these specified component styles: Maurin Quina.
Combine the Japanese whisky, Pedro Ximénez Sherry, Maurin Quina, and egg white in a shaker.
Dry shake vigorously to emulsify the ingredients.
Add ice to the shaker and shake again until well-chilled.
Double strain the mixture into a chilled cocktail coupe.
Garnish with a few drops of Burlesque Bitters.
Lightly swirl with a toothpick to create a decorative pattern.
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