The 10-51

Adapted by StarChefs.com
Yield: 1 Cocktail

INGREDIENTS:

Fig- and Orange-Infused Scotch
1 Highland Park 12-Year Single Malt Scotch Whisky
2 figs
1 orange, peeled and cut into wedges
To Assemble and Serve
2 1/2 ounces Fig- and Orange-infused Scotch
1 ounce 10-year tawny port
1/2 ounce fresh lemon juice
1/2 ounce fresh lime juice
1/2 ounce simple syrup
1 egg white
ice
dash Creole bitters

METHOD:

For the Fig- and Orange-Infused Scotch:
Pour the Scotch into a sealable glass jar. Add the figs and orange wedges and seal. Let the mixture sit for 2 weeks before serving, tasting throughout to avoid over-infusion.

To Assemble and Serve:
Pour the whisky, Port, lemon juice, lime juice, simple syrup, and egg white into a cocktail shaker and shake vigorously. Add the ice to the shaker and shake again. Strain the cocktail into a chilled martini glass. Sprinkle the bitters over the egg white foam.