Arrack Sour

Photographed in a Retro Coupe

Ingredients:

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1 1⁄2 oz	Batavia Arrack van Oosten
3⁄4 oz	Lemon juice (freshly squeezed)
1⁄2 oz	Luxardo Maraschino liqueur
1⁄2 oz	Gomme syrup
1⁄2 oz	Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer or Aquafaba or Vegan egg white alternative
2 dash	Peychaud's or other Creole-style bitters

How to make:

1. Select and pre-chill a Coupe glass.
2. Prepare garnish of Creole-styled bitters and skewered maraschino cherry.
3. SHAKE all ingredients with ice and strain back into shaker.
4. DRY SHAKE (without ice) to emulsify.
5. FINE STRAIN into chilled glass.
6. Garnish with Creole-style bitters dashed across foamy head and skewered maraschino cherry.

Allergens:

Recipe contains the following allergens:

• Egg white (pasteurised) - Eggs

Strength & taste guide:

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Alcohol content:

• 1.4 standard drinks
• 17.89% alc./vol. (17.89° proof)
• 20.2 grams of pure alcohol

• More Citrusy cocktails
• More Sours (citrus) cocktails

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.