Serve in anOld-fashioned glass
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|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
A peachy whiskey sour with a ginger kick.
Created in 2015 by Natasha David at Nitecap, New York City, USA.