A light, aromatic variation on the Whiskey Sour from the minds behind Benjamin Cooper and The Douglas Room The dill syrup echoes similar flavor notes in the whiskey from Tennessee while the bit of elegant vermouth works with the egg white to soften the punch of the whiskey while slightly muting the tartness of the lemon 1.5 oz Tennessee Whiskey (I really like George Dickel, particularly the single barrel selections, but this is a case where even Jack Daniels works) .5 oz Sweet Vermouth (a lighter, more elegant version like Lo Fi or Vya is probably best in this application) .75 oz Fresh Lemon Juice .5 oz Dill Syrup .5 oz Egg White (approximate volume) Shake for 10-15 seconds without ice to build froth. Add ice and shake until chilled, strain into large coupe or double rocks glass. Garnish by adding a few drops of Aromatic Bitters of choice to the froth at the top of the drink