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Put a festive spin on the classic whisky sour with seasonal clementines, a welcome addition to your cocktail making repertoire. Garnish with a sprig of sugar-coated rosemary to round off the presentation of this stunning cocktail. See method
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Wash and dry your rosemary sprig carefully with kitchen paper. Dip into pasteurised egg white beaten until frothy, then shake off any excess. Roll in caster sugar scattered over a baking sheet, until evenly coated. Set on a wire rack for 30 mins to harden.
Put the sugar syrup in a cocktail shaker with the lemon juice, whisky, pasteurised egg white and freshly squeezed clementine juice. Half-fill with ice and shake well. Strain into a Martini glass.
Garnish with a slice of clementine and a sprig of sugared rosemary.
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