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  • SERVINGS: Makes 1 drink

Linden Pride • Spice Temple, Sydney

The frothy, almond-accented Tiger is meant to cool the heat from the spices in chef Neil Perry's regional Chinese cooking.

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  1. 2 ounces blended Scotch
  2. 1/2 ounce yellow Chartreuse
  3. 1/4 ounce orgeat (almond-flavored syrup)
  4. 1 large egg white
  5. Ice
  6. Dash of Angostura bitters
  7. Dash of Peychaud's bitters
  1. In a cocktail shaker, combine the Scotch, Chartreuse, orgeat and egg white and shake well. Add ice and shake again. Strain into a chilled rocks glass. Dash the Angostura and Peychaud's bitters across the drink (to mimic tiger stripes).

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