Madrid Sour

by The Alchemist | Mar 1, 2024

@karinphotography_ photo

Recipe courtesy of Bodega on Main

1oz Shelter Point Smoke Whisky

1oz Disaronno Amaretto

0.5oz Licor 43

1oz lemon juice

1oz egg white

Peychaud’s Bitters

Add all ingredients into a shaker tin, dry shake quickly (5 seconds), add ice, shake for 10 seconds, fine strain into a coupe glass, garnish with Peychaud’s Bitters.

The Alchemist Magazine

The Alchemist is Canada's spirit and cocktail culture magazine.

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