Frothy and refreshing - an ideal summer cocktail.
- 40ml Archie Rose White Rye
- 20ml Crème de Pêche
- 25ml lemon juice
- 10ml sugar syrup
- 15ml egg white
- bitters to garnish
Shake twice, first without ice, then with ice to emulsify the egg white.
Fine strain into a coupe glass.
Dash of Peychaud’s bitters across the top to garnish.