from September 2015 Charlotte
Photo by Anna Naphtali

from Bob Peters of The Punch Room of the Ritz Carlton, Charlotte, North Carolina

recipe heading-plus-icon

  • 2 ounces Buffalo Trace bourbon
  • ¾ ounce Plymouth Sloe gin
  • ½ ounce fresh pressed lemon juice
  • ¼ ounce simple syrup
  • 1 egg white
  • Dashes of bitters (bartender’s choice)
  • Edible flower for garnish
  1. Build ingredients in a shaker without ice and dry shake for 15 seconds.
  2. Add ice and shake until outside becomes frosted.
  3. Pour into coupe glass and let froth set, then dribble dots of bitters on top (I use sassafras and sorghum bitters) and create design using toothpick.
  4. Garnish with edible flower.

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