Ingredients:

• 2 oz sous-vide infused whiskey (Lapsang Souchong tea and fresh ginger)
• 3/4 oz duck fat washed whiskey
• 3/4 oz fresh lemon juice
• 1/2 oz simple syrup
• 1 tsp miso paste dissolved in 1 tbsp hot water
• 1 egg white
• Activated charcoal for garnish

Instructions:

1. Prepare the sous-vide infused whiskey by combining 1 cup of whiskey with 1 tbsp of Lapsang Souchong tea and 1 inch of sliced fresh ginger in a sous-vide bag. Sous-vide at 140°F for 1 hour, then strain and set aside.
2. Prepare the duck fat washed whiskey by melting 2 oz of duck fat and mixing it with 750ml of whiskey. Let it sit at room temperature for 4 hours, then freeze until the fat solidifies. Strain through a cheesecloth to remove the fat.
3. In a cocktail shaker, combine 2 oz of sous-vide infused whiskey, 3/4 oz of duck fat washed whiskey, 3/4 oz of fresh lemon juice, 1/2 oz of simple syrup, and 1 tsp of miso paste dissolved in 1 tbsp of hot water.
4. Add 1 egg white to the shaker and dry shake (without ice) for about 15 seconds to emulsify the egg white.
5. Add ice to the shaker and shake again until well chilled.
6. Strain into a chilled coupe glass. Garnish with a sprinkle of activated charcoal on top for a dramatic effect.