Holiday Harvest Sour
Cocktail by Chelsea Nelson at Ritual & Craft
Ingredients
1.5 oz Robbers Roost Peach Whiskey
.75 oz fresh lemon juice
.25 oz brown sugar syrup
.25 oz Orgeat (try local Bar Daddy)
1 egg white
3 dashes Bitters Lab pineapple clove bitters
1 bar spoon Peychaud’s bitters
Directions
Add all ingredients to a shaker with the exception of the bitters. Dry shake for 30 seconds. Then add ice to the shaker and shake again for another 30-60 seconds. Pour through a fine mesh strainer into a chilled coup. Add 3 dashes pineapple clove bitters to the top of the cocktail, then gentle pour one barspoon of Peychaud's into the center. As the cocktail sits, the pink bitters will expand to the edge of the glass. Garnish with a cranberry or star anise.
