Name: Pink Puff
Total time: 4 min
Cuisine: Cocktail
Ingredients: 60 ml Bourbon whiskey; 15 ml Apricot liqueur; 22.5 ml Lemon juice; 5 ml Sugar syrup (2:1); 15 ml Egg white (pasteurised)

Pink Puff
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Glass:

Serve in a Sour or Martini/Coupette glass

Ingredients:
2 oz	Bourbon whiskey
¹⁄₂ oz	Luxardo Apricot Albicocca Liqueur
³⁄₄ oz	Lemon juice (freshly squeezed)
¹⁄₆ oz	Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix)
¹⁄₂ oz	Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer

Read about cocktail measures and measuring

Prepare:

Select and pre-chill a SOUR OR MARTINI/COUPETTE GLASS.
Prepare garnish of lemon zest twist.

How to make:

SHAKE all ingredients with ice and strain back into shaker.
DRY SHAKE (without ice) to emulsify.
FINE STRAIN into chilled glass.

Garnish:

EXPRESS lemon zest twist over the cocktail and use as garnish.

Allergens:

Recipe contains the following allergens:

Egg white (pasteurised) - Eggs

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

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Review:

Mustard yellow with a white head, rather than pink, but there's more than 'puff' of flavour to this bourbon-laced, apricot-flavoured sour.

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History:

Adapted from a recipe in R. de Fleury's 1934 book 1700 Cocktails for the Man Behind the Bar.

PINK PUFF
½ Apricotine
½ Whisky
3 Teaspoon Lemon Juice
White of an Egg
R. de Fleury, 1700 Cocktails for the Man Behind the Bar, 1934

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Nutrition:

One serving of Pink Puff contains 208 calories

Alcohol content:

1.7 standard drinks
19.72% alc./vol. (39.43° proof)
23.2 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.