Olive Whiskey Sour

Ingredients

For the Olive Brine Simple Syrup

• 1/2 cup Lindsay Olives Crafted Red Pepper Manzanilla Olives Brine

• 1/2 cup granulated sugar

• 1 sprig fresh rosemary

For the Olive Whiskey Sour

• 1 1/2 ounces bourbon

• 3/4 ounce lemon juice

• 1/2 ounce Olive Brine Simple Syrup

• 1 egg white

• Ice

• Fresh rosemary, for garnish

• 2 Lindsay Olives Crafted Red Pepper Manzanilla Olives, for garnish

Cooking Directions

1. Combine the olive brine and granulated sugar in a small saucepan over medium heat. Bring to a boil and cook for about one minute, or until the sugar is fully dissolved. Remove from the heat and drop in the rosemary sprig. Allow the syrup to cool completely. Discard the rosemary before using. This can be done in advance and stored in the refrigerator for up to 2 weeks.

2. In a shaker, pour in the bourbon, lemon juice, olive brine simple syrup, and egg white. Shake vigorously until frothy. Add the ice and shake until chilled. Pour into a coupe and garnish with red pepper manzanilla olives threaded onto a rosemary spear.