A lighter twist on the whisky cocktail for lazy summer days.
Eau de Vie's Sven Almenning and Greg Sanderson are the brains behind Boilermaker House, the Melbourne bar celebrating the tradition of drinking beer with a whisky chaser. According to the bar's general manager, Jack Sotti, combining the two ingredients make for a killer cocktail, too. Here, Sotti reinterprets the classic Whisky Sour using Johnnie Walker's Double Black "for that punch of peat", he says. "With the passionfruit, it has pleasant fruity and floral notes and a light fluffy texture. It's a great cocktail if you're just getting into whisky, and makes for a cracking apéritif." Boilermaker House, 209-211 Lonsdale St, Melbourne, Vic, 0424 270 082
Combine 50ml blended Scotch whisky, 20ml lemon juice, 15ml sugar syrup (2:1 ratio), 15ml eggwhite and 10ml fresh passionfruit pulp in a cocktail shaker. Shake once without ice to emulsify the eggwhite, then fill with ice and shake again. Add 50ml hoppy American pale ale (Sotti uses Feral Hop Hog from Western Australia) and strain into a tumbler, coupette or, if you have it, a pewter mug. Finish with a few drops of Angostura bitters and serve.