|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||Lemon juice (freshly squeezed)|
|1⁄2 fresh||Pasteurised egg white|
|3 dash||Angostura Aromatic Bitters|
Difford's Guide remains free-to-use thanks to the support of the brands in green 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.