whiskey sour
October 16th 2021

created by the legends at Whippersnapper Distillery, this vegan-friendly version of a classic whiskey sour is the perfect way to enjoy RAWR CHAI throughout the summer months – in moderation, of course
what you need:
30ml black RAWR CHAI (a scoop of RAWR CHAI original brewed in 300ml of hot water for 2 minutes)
45ml Upshot Whiskey
30ml lemon juice
20ml aquafaba (the water from canned chickpeas)
what you need to do:
vigorously dry shake all ingredients together in a cocktail mixer
add a generous scoop of ice and vigorously shake again
strain the now silky-smooth micro-foamed concoction over a large ice cube in a fancy lowball glass
add a stripe of RAWR MORE sprinkles and sip away!
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