Rhubarb/Ginger Whisky Sour

Geoffrey Smeddle, The Peat Inn, Fife, Scotland - January 19th, 2014

  • 50ml Bunnahabhain 12 Year Old Whisky
  • 25ml lemon juice
  • 20ml pressed apple juice
  • 2 barspoons rhubarb & ginger preserve
  • 2 dashes Angostura Bitters
  • sm. rhubarb stick (for garnish)
  • slice of stem ginger (for garnish)

Combine all ingredients in mixing glass; add ice; shake vigorously; strain into rocks glass filled with ice; garnish with rhubarb and ginger.