Shortbread is essential for Burns Night and we're using the Scottish delicacy to infuse vodka and put a sweet twist on the Whisky Sour.
Ingredients
- 30 ml J&B Rare Whisky
- 30 ml Shortbread Vodka or Amaretto
- 20 ml Simple Syrup
- 2 drop Angostura Bitters
- Egg
- Lemon
- Raspberry for garnish
- Ice
Shortbread Vodka: Mix a teaspoon of crushed shortbread with 120ml vodka. Infuse for at least 24 hours before straining out the biscuit and pouring into a bottle.