- 2 oz cream soda
- 2 oz pasteurized egg whites
- 1.5 oz Lewis Redmond
- 0.5 oz Whiskey Girl Butterscotch
- 1 pinch of white cane sugar
- 2 dashes of vanilla extract
In a shaker with ice, combine Lewis Redmond Bourbon and Whiskey Girl Butterscotch. Shake. Strain into glass. Top with chilled, cream soda. In the same mixer, without ice, combine egg whites with extract and a pinch of sugar. Shake vigorously until the egg whites have foamed into a meringue. Then float the whipped meringue on top of the cocktail.
Jamie Willis – Local Bartender – Greenville