Garnish:
Lemon slice & Luxardo Maraschino cherry on stick (sail)
How to make:
SHAKE all ingredients with ice and strain into ice-filled glass.
| 2 fl oz | Calvados brandy |
| 1 fl oz | Giffard Creme de Peche de Vigne |
| 1 fl oz | Lemon juice (freshly squeezed) |
| 1/4 fl oz | Giffard Sugar Cane Syrup |
| 1/2 fl oz | Pasteurised egg white |
| Top up with | Thomas Henry Soda Water |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Our review:
Tis rather.
History:
Adapted from William Schmidt's 1892 book, 'The Flowing Bowl'.
A detailed history of the Sours family of cocktails is available on our Sours cocktails page.
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