1 oz. Drambuie
¼ oz. Ancho Reyes chile liqueur
¼ oz. Angostura bitters
¼ oz. Manzanilla sherry
½ oz. Fresh lemon juice
1 egg white
Shake all ingredients with ice for 10 seconds. Discard ice and dry shake for another ten seconds. Strain into a chilled Nick and Nora glass. Garnish with 3 drops of Angostura bitters then express oil from a lemon peel over the froth.
David Alan Roth of Covina restaurant in New York created this recipe.
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