Evening Tea

Dry shake the Speyside Scotch, Islay Scotch, lemon juice, tangerine juice, Earl Grey Tea Syrup, Bigallet China-China, and egg white in a cocktail shaker without ice to emulsify the egg white.

Add ice to the shaker and wet shake vigorously to chill and combine the ingredients.

Strain the mixture into an Old Fashioned glass over fresh ice.

Garnish with a twist of orange peel, expressing the oils over the drink before placing it in the glass.