The Stillman’s secret

This dry, nutty serve is one secret we’re delighted to share
  • 40ml Glenmorangie Tayne
  • 10ml Amontillado sherry
  • 10ml freshly squeezed lemon juice
  • 10ml vanilla sugar syrup
  • 10ml white crème de cacao
  • 10ml pasteurised egg white
  • Garnish: orange slice

Pour the ingredients into a shaker, fill with cubed ice and shake rapidly, then double strain over ice (block ice recommended) into a glass and garnish with an orange slice.