Lemon Pepper Rye

Ingredients

• 3/4 ounce Basil Simple Syrup
• 1 ounce Thistle Finch White Rye Whiskey
• 1 ounce Thistle Finch Pepper Rye Whiskey
• 3/4 ounce Lemon Juice
• Dash of Egg White
• Tonic Water
• Lemon Slice
• Basil

Directions

1. To make the simple syrup, simmer 1-1/2 cups water and basil leaves for 20 minutes and stir in 1 cup of sugar.
2. Combine the syrup with the whiskies, lemon juice and egg white in a shaker and shake for 20 seconds.
3. Pour over ice and serve in a rocks glass, top with tonic water.
4. Garnish with a fresh lemon wheel and a sprig of basil.