A Touch of Spritz

Winley Canillo, Bar Manager at Grand Jersey Hotel & Spa, knows more than a thing or two about whisky.

An award-winning mixologist, Winley spent over a decade perfecting the art of blending the finest whisky cocktails in his native Asia. Here, he shares one of his favourites.

Winley Canillo, Bar Manager at Grand Jersey Hotel & Spa

Smoky Whisky Sour with a Spritz


  • 60 ml Single malt whisky
  • 40ml Egg white*
  • 30ml Freshly-squeezed lemon juice
  • 25ml Sugar syrup

You can substitute egg whites for non-allergen vegan syrup


  • Fill a shaker with ice
  • Pour the egg white or syrup into the shaker along with the lemon juice
  • Add the whisky
  • Shake (with a smile!) for 15 seconds
  • Single strain
  • Dry shake (without ice) for another 10 seconds to create froth
  • Pour over ice into an old fashioned glass.
  • Garnish with 2 pcs dehydrated lemon slice and a maraschino cherry.