This is a community recipe contributed by Nick Perez.
Community recipes are not tested or verified by Difford’s Guide.
Published on 10th of March 2026
Serve in a Coupe glass
| 45 ml | Bourbon whiskey |
| 22.5 ml | Lemon juice (freshly squeezed) |
| 22.5 ml | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 3 dash | Peychaud's or other Creole-style bitters |
| 15 ml | Egg white |
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