
Serve in an
Old-fashioned glassGarnish:
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 | Berneroy Fine Calvados |
1 fl oz | Giffard Creme de Peche de Vigne |
1 fl oz | Freshly squeezed lemon juice |
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 blue above.
Comment:
Tis rather.
About:
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.