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

1. 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.
2. 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
3. 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.
4. Serve with a clementine slice and a sprig of sugared rosemary as a garnish.