Garnish:
Crystallised ginger
How to make:
SHAKE all ingredients with ice and strain into ice-filled glass.
| 2 fl oz | Bourbon whiskey |
| 1/4 fl oz | Giffard Creme de Peche de Vigne |
| 3/4 fl oz | Lemon juice (freshly squeezed) |
| 1/4 fl oz | Maple syrup |
| 1/4 fl oz | Ginger sugar syrup |
| 1/2 fl oz | Pasteurised egg white |
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Review:
A peachy whiskey sour with a ginger kick.
History:
Created in 2015 by Natasha David at Nitecap, New York City, USA.
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