This drink is based on a whisky sour, inspired by the area around Sandigo, NSW. Lake Coolah is just to the north of Sandigo and the water feeds the local farms of hazelnuts, honey and citrus.
- 15ml hazelnut liqueur
- 30ml lemon juice
- 15ml honey water (equal parts honey and water)
- 2 dashes orange bitters
- 15ml egg white
Add all ingredients to a shaker and dry shake (shake without ice). Add ice and shake again. Strain into a coupette and garnish with grated hazelnuts or a hazelnut biscotti.
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