Bacon N' Eggs - whisky Recipe
Bacon N' Eggs - whisky
Chef's Note

Surprise your guests at your Sunday brunch.with this original cocktail, created at Les Voyageurs Bar, located in the lobby of the Fairmont The Queen Elizabeth hotel.

Per glass

- 30 ml / 1 oz. (Canadian Club) whisky
- 15 ml / 0.5oz. Talisker 10 yr scotch
- 22 ml / 0.75 oz. lemon juice
- 22 ml / 0.75 oz. maple syrup
- 4 dashes of pecan-flavored bitter
- 7,5 ml / 0.25 oz. egg white
- 1 bacon slice
  1. Stir all the ingredients together (except the bacon slice) in a shaker
  2. Fill with ice and shake vigorously
  3. Pour into a Martini glass
  4. Decorate with the bacon slice and serve
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