Cocktail Corner thanks to Thomson Whisky: Thursday December 3, 2020

Mat Thomson from Thomson Whisky New Zealand vistis the bFM stuido to make a vegan Whisky sour.

Into a shaker add:

30 ml x Chickpea brine from a can (or Cannellini bean brine if you're feeling adventurous)

30 ml x Sugar syrup

30 ml x Freshly squeezed lemon juice

45 ml x Thomson Two Tone Whisky

Add ice and shake. 

Strain into a chilled glass. Enjoy!