This fruity whisky cocktail is served at Delmonico Steakhouse in the Venetian.
Yield: makes ONE COCKTAIL
- 1 1⁄2 oz. Scotch whisky
- 3⁄4 oz. fresh lime juice
- 3⁄4 oz. lightly beaten egg white
- 1⁄2 oz. vanilla cognac liqueur, such as Navan (available at The Whisky Exchange)
- 1⁄2 oz. hibiscus syrup
- 1⁄2 oz. strawberry syrup (both available at Instawares)
- 1 organic red rose petal
- Shake whisky, juice, egg white, liqueur, and syrups in a cocktail shaker until frothy. Add ice; shake to chill. Strain into chilled champagne coupe; garnish with rose petal.