[Recipe] Pineapple Whiskey Sour by Adrian Foo (Penang)

What better way to celebrate Chinese New Year than gifting (and eating) pineapple tarts? And if you're in the mood for a liquid version, Adrian Foo of The Suckling Pig in Penang has made a whiskey sour with a pineapple tart inspiration.

Ingredients

• 45ml Pineapple Whiskey*

• 5ml Apricot Liqueur

• 20ml Lemon juice

• 20ml Egg white

*Make the Pineapple Whiskey:

Combine 290g pineapple jam with 700ml of bourbon. Infuse overnight and mesh strain the liquid.

Method

Add all the ingredients into shaker and dry shake, then shake with ice. Strain into rocks glass, add ice, and serve with a side of pineapple tart.