Garnish:
Saffron fronds
How to make:
DRY SHAKE all ingredients (without ice). SHAKE with ice and fine strain into chilled glass.
| 1 1⁄2 fl oz | Bourbon whiskey |
| 3⁄4 fl oz | Freshly squeezed lemon juice |
| 3⁄4 fl oz | Freshly squeezed orange juice |
| 1⁄2 fl oz | Saffron syrup (2:1 sugar syrup heated with saffron fronds) |
| 2 dash | Orange bitters |
| 1⁄2 fl oz | Pasteurised egg white |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
A citrusy take on a bourbon sour, spiced with saffron.
History:
Created in 2012 by Nicolas Kröger at the Rivoli Bar, Ritz Hotel, London, England.
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