Panacea

A blended Scotch sour with blueberry lavender shrub and egg white foam, created by Ryan Chetiyawardana (Mr. Lyan). A sustainable-leaning cocktail with bright tartness from lemon and vinegar-based shrub.

smart_display Published 2026-04-23 download Extracted 2026-04-27

5m Prep

5m Total

1 Servings

cocktail whiskey scotch sour egg-white shaken foam shrub blueberry lavender

Ingredients

30 ml lemon juice (freshly squeezed)
15 ml simple syrup
15 ml blueberry lavender shrub (vinegar-based fruit shrub)
60 ml blended Scotch whisky
1 whole egg white

Steps

1

Add lemon juice, simple syrup, blueberry lavender shrub, blended Scotch, and egg white to a cocktail shaker without ice.

Tip: Any shrub works in this recipe — the key is the 1:1/2:1/2:2 sour ratio which creates a balanced cocktail with virtually any spirit and modifier.

~1 min
2

Dry shake vigorously without ice to emulsify the egg white and build foam.

~1 min
3

Add ice and shake again until well chilled.

~1 min
4

Double strain into a chilled coupe glass and serve.

Tip: Egg white creates a superior, stable foam that alternative emulsifiers struggle to match.

~1 min

Nutrition (per serving)

185

Calories

Protein

14g

Carbs

Cultural Context

The Panacea was created by Ryan Chetiyawardana, known as Mr. Lyan, whose alter ego name came from the difficulty of pronouncing his surname. Mr. Lyan ran a series of sustainability-focused bars around the world including White Lyan, Lyaness, and Dandelion. This cocktail follows the popular sour template of 1 citrus : 1/2 modifier : 1/2 sweetener : 2 spirit, which consistently produces well-balanced drinks.