|1 fl oz||Straight bottled-in-bond rye whiskey|
|1⁄2 fl oz||Angostura or other aromatic bitters|
|1⁄2 fl oz||Pimento dram liqueur|
|3⁄4 fl oz||Freshly squeezed lemon juice|
|3⁄4 fl oz||Giffard Grenadine Syrup|
|1⁄2 fl oz||Pasteurised egg white|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Unusual in its bold use of a half shot of Angostura Bitters. In Knee High Bar in Seattle, USA I’ve tried this cocktail made with a massive one-and-a-half shots. However, half a shot seems more than generous.
Adapted from a drink created in 2013 by Kyle Mathis at Taste Bar, St. Louis, Missouri, USA.