Rhubarb-toffee Sour

Ingredients

  • Dark rum 1 oz.
  • Rhubarb liqueur 34 oz.
  • Angostura bitters 0.03 oz.
  • Butterscotch syrup 34 oz.
  • Lemon juice 1 oz.
  • Quail egg white 34 oz.
  • Lemon 34 oz.
  • Ice cubes 11 oz.

Directions

  1. Fill a rocks glass to the top with ice cubes
  2. Pour 0.75 oz of quail egg white, 1 oz of lemon juice, 0.75 oz of butterscotch syrup, 0.75 oz of rhubarb liqueur and 1 oz of dark rum into a shaker
  3. Add 1 dash of angostura bitters
  4. Fill the shaker with ice cubes and shake
  5. Strain into the rocks glass
  6. Garnish with halves of a lemon wedge