- 1 ounce maple syrup
- 1/2 ounce lemon juice
- 1/2 ounce of prepared tamarind (available at Super Cao Nguyen
- 2 ounce whiskey (I used Rittenhouse Rye)
- 1/2 ounce egg white (I put my egg whites in a container with a lid and shake them up a bit, which makes them easier to pour out in a small amount)
In a shaker (no ice yet) add the ingredients for your cocktail of choice. Shake vigorously for about a minute to get egg frothy without diluting your drink. Next, open up shaker and add ice, replacing the lid to shake until it feels really cold and the shaker begins to get frosty. Strain into a small glass and garnish.