Garnish:
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 | 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 Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer |
| 3 dash | Angostura Aromatic Bitters |
Read about cocktail measures and measuring.
Recipe contains the following allergens:
- Egg white (pasteurised) – Eggs
Review:
A bourbon whiskey sour with a splash of pineau des charentes providing the grape influence.
History:
Adapted from a straight-up bourbon based recipe created by Robb Jones at Bellecour Bar in Wayzata, Minnesota, USA.
Alcohol content:
- 1.4 standard drinks
- 15.53% alc./vol. (31.06° proof)
- 19.2 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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