1/2 oz + 1 tsp Lemon Juice
1/2 oz + 1 tsp Simple Syrup
1 Egg White
Shake once without ice and once with. Strain into a cocktail glass pre-rinsed with a smoky single malt Scotch (Caol Ila 12 Year). Garnish with a lemon twist and 3 dashes of Peychaud's Bitters (note: I wonder if the recipe originally was 3 drops, see below. Also, if the metric to English system conversion seems a bit awkward given your bar tools, converting to 1 1/2:3/4:3/4 will keep the same proportions and a similar size.).
One of the drinks that had caught my eye in Absinthe Cocktails was the Reverse Sazerac Sour, and it felt like the time to make it on Friday night. The drink was created by Ales Olasz of Montgomery Place in London; Ales inverted the Sazerac and fashioned it into a egg white-laden Sour. The concept of tinkering with this classic reminded me of the Gerty I created which was not inverted, but a wacky yet tasty equal parts affair.