Here’s the recipe:
PORTOFINO
2 oz. (60ml) Whiskey
2 oz. (60ml) Campari
2 oz. (60ml) Pomegranate Liqueur
Bergamot Bitters
Foam:
2 oz. (60ml) Limoncello
1 Egg White
2 Tbsp Sugar
Lemon Oil
PREPARATION
1. Heat Hickory Wood Plank using a blow torch (with caution!) and place serving glass over it. Set aside.
2. In a shaker with ice, combine whiskey, Campari, and Pomegranate liqueur. Shake well.
3. Strain mix into serving glass and spray Bergamot bitters on top. Set aside.
4. In a large bowl, combine egg whites. Limoncello, sugar, lemon oil, and lemon juice. Whisk thoroughly until it has foamed.
5. Gently spoon foam mix onto serving glass and garnish with a flower sprig. Enjoy responsibly!
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