Serve inOld-fashioned glass
How to make:
SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into ice-filled glass.
|2 fl oz||Bourbon whiskey|
|1/4 fl oz||Giffard Crème de Pêche de Vigne liqueur|
|2/3 fl oz||Lemon juice (freshly squeezed)|
|1/3 fl oz||Maple syrup|
|1/6 fl oz||Ginger syrup|
|1/2 fl oz||Pasteurised egg white (or aquafaba)|
A peachy Whiskey Sour with a mild ginger kick.
Adapted from a recipe created in 2015 by Natasha David at Nitecap, New York City, USA.