Butterfly Sour
Kelly AllenA gentle cocktail for spring. Capitoline white vermouth adds structure and delicate power; a butterfly pea syrup brings color and subtle aromatics. Our own elderflower-juniper bitters sit quietly in the background.
Ingredients
- 1 oz rye whiskey
- 1¼ oz Capitoline White Vermouth
- ½ oz fresh lemon juice
- ¼ oz butterfly pea rich simple syrup (recipe below)
- 1 egg white
- 2 dashes Artemisia Elderflower Juniper Bitters
Preparation
- Combine the rye, vermouth, lemon juice, butterfly pea syrup, egg white and bitters in a shaker without ice and shake for 30 seconds. Add the ice and shake for another 30 seconds. Strain into a coupe glass and serve.
