Decoração:
None
Como fazer:
SHAKE first 5 ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into ice-filled glass. Finish with a drizzle of port around drink.
2 fl oz | Bourbon whiskey |
1 fl oz | Suco fresco de Limão Siciliano |
1/2 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
1 dash | Angostura Aromatic Bitters |
1/2 fl oz | Pasteurised egg white or Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer |
1/4 fl oz | Vinho do Porto Tawny |
Hazardous ingredients
Pasteurised egg white is potentially hazardous to those with allergy or intolerance.
Comentários:
A Whiskey Sour made 'continental' by the addition of a splash of port.
História:
Adapted from a recipe discovered in May 2010 at Stagger Lee bar in Berlin, Germany
Nutrition:
223 calorias
Alcohol content:
- 1.5 standard drinks
- 16.18% alc./vol. (32.36° proof)
- 20.7 grams of pure alcohol
Difford's Guide tem conteúdo gratuito graças a apoio das marcas em verde. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
Join the Discussion
... comment(s) for Continental Sour
You must log in to your account to make a comment.