Serve in a Sour or Martini/Coupette glass
1 1⁄2 oz | Bourbon whiskey |
3⁄4 oz | Giffard Poire William |
1⁄4 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
1⁄2 oz | Single cream/half-and-half |
2 dash | Angostura Aromatic Bitters |
1 fresh | Egg yolk |
Recipe contains the following allergens:
Velvety smooth with hints of whiskey and pear.
Created in 2007 by Julian de Feral at Milk & Honey, London, England.
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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