Clemen-thyme Sour

1 12 oz Bourbon, Bulleit
12 oz Amaro Montenegro
1 oz Lemon juice
1 T Citrus fruit (Clementine purée)
1 t Sugar
1 t Thyme (as garnish)
1   Egg white
Dry shake, shake hard with ice, fine strain into iced 2x rocks glass. Thyme sprig for garnish.
I used a high-quality French clementine purée. To make your own, zest 5 clementines, peel them and add their fruit to a blender. Pour in sugar to taste and a little water and blend briefly to achieve a thick puree. Refrigerate for up to 1 week.
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