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Whiskey Sour Riff: Peaches & Herb

RECIPE: Matt LoFink, Evan Wolf & Jason Sorbet, The Franklin, New Orleans

Photo: Denny Culbert

June 06, 2019

Whiskey Sour Riff

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

Ingredients

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

Preparation

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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