INGREDIENTS
- 45ml Glenmorangie 10 Year Old
- 10ml Aperol
- 1 Teaspoon Orange Marmalade
- 15ml Freshly Squeezed Lemon Juice
- 1 Egg White (around 30ml)
Shake all ingredients in a cocktail shaker with cubed ice before shaking hard for around ten seconds. Double strain into a coupette glass and garnish with an edible flower.