The bar team at The Franklin created this riff on the Whiskey Sour to take the edge off the sweltering New Orleans summers.
1½ oz. bourbon
1 oz. fresh lemon juice
½ oz. rich Demerara syrup (2:1)
¼ oz. crème de pêche
1 barspoon Herbsaint
1 fresh egg white (pasteurized, if you like)
Tools: shaker, strainer
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.
Matt LoFink, Evan Wolf & Jason Sorbet, The Franklin, New Orleans
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