|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.
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.