MACAO’COCKTAIL

I like to think that this cocktail was designed solely by me，purely because it is myfavourite on the restaurant’s menu.The idea for it came out of a desire to celebrate Macao and its rich Portuguese/Chinese fusion of culture，and also because my brother-in-law Ben just loves whisky sours.

Serves1

INGREDIENTS

50ml ruby port

50ml cherry juice

25mllemon juice

25ml sugar syrup（see Che’s Tip）

For the whisky sour cream

50ml Maker’s Mark bourbon

25mllemon juice

25ml sugar syrup

25mlegg white

1.Mix the port，juices and sugar syrup together and pour into a cocktail glass.

2.Mix all the ingredients for the whisky sour cream in an espuma gun and charge it up with 2 nitrous oxide（NO）gas chargers.

3.Shake the espuma gun vigorously and gently squeeze the foam on top of the cherry/port base.

hancheng

See author's posts