ORANGE RIPPLE COCKTAIL RECIPE

Sour - Intermediate - Coupette

This sour style whisky cocktail combines citrus fruit flavours for a truly refreshing drink. The Orange Ripple features a Roman technique called oleo saccharum, which translates as ‘oil sugar’. The technique, which can be traced back to the 17th century, involves adding citrus peel to sugar to extract the intense oils within the fruit.
This whisky cocktail recipe uses a trio of orange, lime and lemon for a zesty kick, while egg white adds a silky texture to the drink. Finishing the drink off with a luxurious gold XV logo is optional – but sure to impress whoever you serve it to!

Unwaxed citrus fruits work best for the oleo saccharum in order to achieve the best flavour. If you can’t find the unwaxed variety, brush the fruit under a running tap to remove the wax.

Shaking a whisky cocktail with egg white twice (one dry shake and one wet shake with ice) is done to both cool the drink and emulsify the egg white for a smooth, frothy texture.