Serve in a
Coupe glassGarnish:
Lemon zest twist
How to make:
SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.
| 1 1⁄2 fl oz | Bourbon whiskey |
| 1 1⁄2 fl oz | Pineau des Charentes blanc |
| 1⁄3 fl oz | Giffard Sugar Cane Syrup |
| 3⁄4 fl oz | Freshly squeezed lemon juice |
| 1⁄2 fresh | Pasteurised egg white |
| 3 dash | Angostura Aromatic Bitters |
Comment:
A bourbon whiskey sour with a splash of pineau des charentes providing the grape influence.
About:
Adapted from a straight-up bourbon based recipe created by Robb Jones at Bellecour Bar in Wayzata, Minnesota, USA.
