INGREDIENTS

  • 1 egg white

  • 1 oz lemon juice

  • ½ oz simple syrup

  • 2 oz Big Easy Whiskey

  • Ice

  • Lemon peel (for garnish)

DIRECTIONS

Separate an egg white straight into a cocktail shaker tin. Pour in 1 oz of lemon juice, ½ oz of simple syrup, and 2 oz of Big Easy Whiskey. Shake all liquid ingredients vigorously without ice to build a creamy, airy foam texture. Add ice to the shaker and shake again until fully chilled. Double-strain the cocktail into a rocks glass using a fine-mesh strainer to ensure a smooth, silky texture. Add fresh ice, express a lemon peel over the top to release aromatic oils, place the peel inside the glass, and enjoy!

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BIG EASY WHISKEY PUNCH