|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 or other aromatic bitters|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
A bourbon whiskey sour with a splash of pineau des charentes providing the grape influence.
Adapted from a straight-up bourbon based recipe created by Robb Jones at Bellecour Bar in Wayzata, Minnesota, USA.