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Whiskey Sour Riff: Peaches & Herb

The bar team at The Franklin created this riff on the Whiskey Sour to take the edge off the sweltering New Orleans summers.


  • 1 1/2 oz. bourbon
  • 1 oz. fresh lemon juice
  • 1/2 oz. rich Demerara syrup (2:1)
  • 1/4 oz. crème de pêche
  • 1 barspoon Herbsaint
  • 1 fresh egg white (pasteurized, if you like)
  • Tools:shaker, strainer
  • Glass:rocks
  • Garnish:Angostura bitters


Dry shake (no ice) the egg white with the lemon juice in a shaker for about 5 seconds, then add the remaining ingredients and shake with ice. Strain into a rocks glass filled with fresh ice and garnish with a spray of Angostura bitters.

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