Coolah Sour
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.
Ingredients
- 15ml hazelnut liqueur
- 30ml lemon juice
- 15ml honey water (equal parts honey and water)
- 2 dashes orange bitters
- 15ml egg white
Method
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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