| 1 1⁄2 fl oz | Bourbon whiskey |
| 1 1⁄2 fl oz | Ferrand Pineau des Charentes |
| 1⁄3 fl oz | Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix |
| 3⁄4 fl oz | Lemon juice (freshly squeezed) |
| 1⁄2 fresh | Egg white (pasteurised) or 3 dash Fee Brothers Fee Foam cocktail foamer |
| 3 dash | Angostura Aromatic Bitters |
Serve in a Coupe glass
We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:
Recipe contains the following allergens:
Adapted from a straight-up bourbon based recipe created by Robb Jones at Bellecour Bar in Wayzata, Minnesota, USA.
A bourbon whiskey sour with a splash of pineau des charentes providing the grape influence.
Makes a minimum of 8 cocktails.
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Comments & Discussion
The lemon really augments the grape taste too.
This isn't a life changing cocktail like the Negroni, it's just really nice.
Pineau is somewhat under-known - I've had a lovely summer afternoon with it.
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