Created by Wyeth Maiers, bar manager at UVA Wine & Cocktail Bar.
• 3 egg whites
• 1 oz crème de cassis
• 0.75 oz Evan Williams bourbon
• 0.25 oz Fernet Branca
• 2 tsp Laphroaig 10 Year Old single malt whisky
• 0.75 oz lemon juice
• 0.5 oz maple syrup
• 1 dash Angostura bitters
• 1 egg yolk
• Garnish: Grated chocolate, granulated sugar, (optional) brandied cherries
Make the cassis egg white meringue: Charge a whipped cream canister twice with a N20 charge to get that extra frothiness, then add the 3 egg whites and crème de cassis. Shake vigorously and put aside.
Place the cocktail ingredients into a shaker without ice. Dry shake vigorously to froth the egg yolk, then add ice and shake again. Fine strain into a Collins glass and add ice.
Very slowly top with the meringue—you want it to sit on top, not mix in with the cocktail. Sprinkle grated chocolate and sugar on top of the egg whites, then, using a blow torch, crisp the top of the egg whites. If you like, add two brandied cherries or any other garnish you prefer. Serves 1.