A twist on the classic Whisky Sour using spices inspired by India.
Shake all the ingredients in an ice-filled cocktail shaker until the egg white emulsifies.
Garnish with a dried lemon disk, drunken cherry skewer and a light dash of cinnamon.
Create a simple syrup using equal parts sugar and water.
Add multiple Irish Breakfast tea bags, crushed cardamom, ginger (fresh, peeled, sliced), one cinnamon stick and a dash of bitters.
Bring to a boil and remove off heat immediately.
Allow to steep for at least 48 hours to one week for maximum flavour.
Strain and refrigerate.