Dingle Sour

50ml Dingle Single Malt • 10ml Pedro Ximenez Sherry
25ml Lemon Juice • 15ml Honey Syrup
Egg white • 10ml Red wine

Combine all ingredients except the red wine in a
cocktail shaker. Shake without ice for about 10-15 seconds,
then add ice and shake until chilled. Pour into a chilled
coupe or cocktail glass, then float the red wine on top.
Garnish with fresh grated nutmeg.

HONEY SYRUP: Combine 3 parts honey to 2 parts boiling water,
stir until honey has dissolved fully, cool and refrigerate.
This should keep for at least 2 weeks if kept refrigerated.