Jubilee Sour

Ingredients

  • Cognac 12 oz.
  • Pedro Ximenez sherry 1 12 oz.
  • Angostura bitters 0.03 oz.
  • Lime juice 0.35 oz.
  • Quail egg white 1 oz.
  • Lemon zest 1  
  • Orange zest 1  
  • Ice cubes 11 oz.

Directions

  1. Fill a rocks glass to the top with ice cubes
  2. Pour 1 oz of quail egg white, 0.35 oz of lime juice, 1.5 oz of pedro ximenez sherry and 0.5 oz of cognac into a shaker
  3. Add 1 dash of angostura bitters
  4. Fill the shaker with ice cubes and shake thoroughly
  5. Strain into the rocks glass
  6. Garnish with orange and lemon zest