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
Method: Shake twice, first without ice, then with ice to emulsify the egg white. Fine strain into a coupe.
Dash of Peychaud’s bitters across the top