Merengue, a sweet treat traditionally made from whipped egg whites and sugar, is our inspiration for this cocktail. The torched sugar adds a deep sweetness to the sour cocktail, and we’ve swapped the usual lime or lemon with dalandan and calamansi to give it some local flavor.
Ingredients:
45 ml bourbon 30 ml dalandan juice 15 ml calamansi juice 30 ml honey syrup 1 egg white 3 drops Angostura bitters Muscovado sugar (drizzled on top and torched)
Directions:
Pour ingredients into a shaker and dry shake. Add ice and shake. Strain into a coupette and add Angostura bitters. Sprinkle muscovado sugar and torch.
