Garnish:
Lemon wedge
How to make:
DRY SHAKE all ingredients (without ice). SHAKE again with ice and fine strain into chilled glass.
| 1 1⁄2 fl oz | Irish whiskey |
| 1⁄2 fl oz | Cognac VSOP |
| 1⁄3 fl oz | Giffard Grenadine Syrup |
| 1 fl oz | Freshly squeezed lemon juice |
| 1⁄4 fl oz | Giffard Sugar Cane Syrup |
| 1⁄2 fl oz | Pasteurised egg white |
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Comment:
An Irish whiskey and cognac sour served straight-up.
