A funky, culinary Sour riff from Shannon Tebay during her time at Death & Co that combines whiskies, funky rum, strawberries, citrus, and olive oil 🍹🍓🍋 The drink plays on the affinity between the baking spice notes in bourbon, tart lemon juice, and ripe berry flavors and amps everything up by adding additional notes of honey and peat from a splash of Islay scotch, tropical fruit and funk notes from a bit of Overproof Jamaican rum. Blanc vermouth helps add balance and some subtle chamomile notes while olive oil and a bit of egg white adds a bit of richness and a smooth mouthfeel. Delicious stuff! 1.5 oz Bourbon (Buffalo Trace, Colonel EH Taylor, Elijah Craig all are good here) .25 oz Islay Scotch (Bowmore 12, Bruichladdich Port Charlotte 10, Laguvulin 8, etc) Tsp Overproof Jamaican Rum (Wray & Nephew) .5 oz Blanc Vermouth (Dolin, Bordiga, etc) .75 oz Strawberry Syrup (add 1/2 C hulled and chopped strawberries, 1/2 C granulated sugar, 1 Tbsp water to a food processor or blender and pulse until we’ll blended, pass through mesh strainer) .5 oz Fresh Lemon Juice Tsp Extra Virgin Olive Oil Egg white from one small egg (about .5 oz; can also use 1/2 tsp soy lecithin if you happen to have that in your kitchen) Dry shake (no ice) for 15 seconds to emulsify olive oil/egg white with rest of ingredients; add ice cubes and shake 15-20 seconds; strain into a chilled coupe. No garnish #drinkyoureats