45ml Solera single malt whisky
20ml apricot brandy
40ml fresh apple juice (preferably Granny Smith)
10ml sugar syrup*
20ml egg white
Pull it all together
Add all ingredients to a shaker, then shake without ice. Add ice in and shake again. Double strain into a large coupe glass. Garnish with cinnamon sugar and biscuit crumb sprinkled over top.
*To make your own sugar syrup, mix equal parts sugar and water.