Bling, bling. Let those taste buds shine. When one thinks whisky, they imagine an old style cocktail, spirit forward with bitters and that's about all. Perhaps a pour on the rocks or neat, showcasing its golden colours. Simple, elegant. But gold is so 1980… Now, it’s all about the rose gold, baby! This whisky sour riff takes a more lighthearted approach; taking a robust spirit like Perth Whisky and blending it with delicate flavours of rose and hibiscus. 20 years ago, if you said whisky was a man’s drink, most would agree. Today however, whisky is enjoyed by all, regardless of gender, status or geographical location. Shine on, friend. Enjoy a whisky and be sure to show off all of your bling while you do it, especially that rose gold.

INGREDIENTS

• 1 ½ oz Perth Whisky
• ½ oz Simple Syrup
• ½  oz Lemon Juice
• 1 Egg White
• 3 Dashes Top Shelf Aromatic Bitters
• 2-3 oz County Bounty Rose-Hibiscus Soda

GARNISH

Dried Rose Petals

GLASSWARE

Rocks Glass

DIRECTIONS

In a cocktail shaker with ice, combine all the ingredients except the garnish and the County Bounty soda. Seal and shake vigorously for 20 seconds. Double strain into a Rocks glass, half filled with ice. Let the foam settle. Near the rim, slowly pour the County Bounty soda until the foam rises to the rim. Garnish with a single dash of Top Shelf Aromatic Bitters and a light sprinkle of dried rose petals.