Serve inCoupe... |
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1½ | fl oz | Bourbon whiskey |
¾ | fl oz | Freshly squeezed lemon juice |
¾ | fl oz | Freshly squeezed orange juice |
½ | fl oz | Saffron syrup (2:1 sugar syrup heated with saffron fronds) |
2 | dash | Angostura Orange Bitters |
½ | fl oz | Pasteurised egg white |
How to make: |
DRY SHAKE all ingredients (without ice). SHAKE with ice and fine strain into chilled glass. |
Garnish: |
Saffron fronds |
Comment: |
A citrusy take on a bourbon sour, spiced with saffron. |
Origin: |
Created in 2012 by Nicolas Kröger at the Rivoli Bar, Ritz Hotel, London, England. |