Serve in a
Coupe glassGarnish:
Saffron fronds
How to make:
DRY SHAKE all ingredients (without ice). SHAKE with ice and fine strain into chilled glass.
| Bourbon whiskey | |
| Freshly squeezed lemon juice | |
| Freshly squeezed orange juice | |
| Saffron syrup (2:1 sugar syrup heated with saffron fronds) | |
| 2 dash | Angostura Orange Bitters |
| Pasteurised egg white |
Comment:
A citrusy take on a bourbon sour, spiced with saffron.
About:
Created in 2012 by Nicolas Kröger at the Rivoli Bar, Ritz Hotel, London, England.
