It's Happy Hour! In this episode Matthew presents his original scotch and rosemary sour, the Highland Harvest. It's fall in a cocktail glass. Meanwhile Ben is getting spoopy with his Halloween inspired Bitter Blood Curse. It's bright, sweet and ... well, cursed with bitterness. Also they discuss glamping, boiling water in a bag and how to get the best foam from your egg whites. Recipes below.

Highland Harvest

• 2 oz Single Malt Scotch Whisky (Glenlivet 12)
• 1 oz Lemon juice
• 3/4 oz Fig Syrup (Equal Parts Fig Preserves and water)
• 3 drops Black Walnut Bitters
• 1 Egg white
• 1 Sprig Rosemary
• Garnish: fig slice or rosemary sprig

1. Muddle rosemary in bottom of a shaker. Add remaining ingredients except the bitters and shake without ice for 20 seconds. Add ice and shake again until chilled.
2. Single strain into a coupe glass. Allow foam to come to top and place three drops of bitters on top and drag through the whites with a toothpick.
3. Garnish with a fig slice or rosemary sprig.

Bitter Blood Curse

• 1 oz London Dry Gin
• 1 oz Campari
• 1 oz Curacao
• 3/4 oz Lemon Juice
• 1 egg white
• 3 drops Angostura bitters

Combine gin, Campari, curacao, lemon juice and egg white in a shaker and shake for 15-20 seconds. Open shaker and fill with ice. Shake again until chilled. Single strain into coupe glass. Add drops of bitters on top and squiggle with a toothpick.