Garnish:
Dehydrated apple slice or fresh peach on rim
How to make:
SHAKE first 5 ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine into ice-filled glass whilst also pouring soda.
| 1 1/3 fl oz | Avallen Calvados |
| 1 fl oz | Giffard Creme de Peche de Vigne |
| 2/3 fl oz | Lemon juice (freshly squeezed) |
| 1/12 fl oz | Giffard Sugar Cane Syrup |
| 1/2 fl oz | Pasteurised egg white |
| 1/2 fl oz | Thomas Henry Soda Water |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
Tis rather.
History:
Adapted from William Schmidt's 1892 The Flowing Bowl.
Sours cocktails history
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