Pink Puff
Ingredients
- 2 oz Bulleit Bourbon
- 1⁄2 oz Luxardo Apricot Albicocca Liqueur
- 3⁄4 oz Lemon juice
- 1⁄6 oz Sugar syrup 'rich'
- 1⁄2 oz Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer
Method
Glassware:
Serve in a Sour or Martini/Coupette glass
Prepare:
- Select and pre-chill a SOUR OR MARTINI/COUPETTE GLASS.
- Prepare garnish of lemon zest twist.
Method:
- SHAKE all ingredients with ice and strain back into shaker.
- DRY SHAKE (without ice) to emulsify.
- FINE STRAIN into chilled glass.
Garnish:
- EXPRESS lemon zest twist over the cocktail and use as garnish.
Nutrition:
One serving of Pink Puff contains 208 calories
Allergens:
Recipe contains the following allergens:
History:
Adapted from a recipe in R. de Fleury's 1934 book 1700 Cocktails for the Man Behind the Bar.
Review:
Mustard yellow with a white head, rather than pink, but there's more than 'puff' of flavour to this bourbon-laced, apricot-flavoured sour.
