Making & Shaking

Proud Mary

Cocktail courtesy of The Chef and INashville, TN


2 oz Ingram River Aged Straight Whiskey
1 oz egg white
3/4 oz blood orange puree
3/4 oz pineapple juice
3/4 oz lemon juice
3/4 oz simple syrup
2 dashes Angostura orange bitters


Put ingredients into shaker without ice.
“Dry shake” until you hear the egg white thicken and become foamy.
Put one scoop of ice into shaker.
Shake until the outside of the shaker frosts over. 
Strain into coupe glass.
Garnish with slapped mint leaf.