French 77
Photo by Andrew Cebulka

recipe heading-plus-icon


1 cocktail

  • 2 ounces Four Roses Bourbon
  • ¾ ounce freshly squeezed lemon juice
  • ¾ ounce sorghum syrup (1:1 measure of sorghum to water, heated until homogeneous)
  • 1 scant barspoon Yellow Chartreuse
  • 1 fresh farm egg white
  1. In a shaker tin combine all ingredients.
  2. Add a scoop of cracked ice and shake vigorously.
  3. Strain into your favorite cocktail glass or into a rocks glass packed with fresh ice cubes. Garnish with one goodly dash of Angostura bitters directly on top.
  • from Angel Negrin, Barman in Residence at Veranda on Highland in Birmingham, AL

Leave a Reply

Be the first to comment.