Clementine sour recipe
- Makes 1
- 35 mins to prepare
- 182 calories / serving
- Vegetarian
- Gluten-free
- Dairy-free
Ingredients
- 10ml sugar syrup
- 15ml lemon juice
- 50ml Tesco Special Reserve Scotch Whisky
- 15ml pasteurised egg white, plus extra for the rosemary sprig
- 25ml freshly squeezed clementine juice
- ice cubes
- 1 clementine, sliced
- 1 sprig rosemary
- Caster sugar
Directions
- Using kitchen paper, gently wash and dry your rosemary sprig. Dip into a pasteurized egg white that has been beaten until it is foamy, then shake off the excess.
- Roll the dough in caster sugar that has been spread out on a baking sheet until it is equally coated. Set on a wire rack for
- Combine the sugar syrup, lemon juice, whisky, pasteurized egg white, and freshly squeezed clementine juice in a cocktail shaker. Half-fill with ice and give it a good shake. Strain into a Martini glass.
- Serve with a clementine slice and a sprig of sugared rosemary as a garnish.