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Here's a variation from Peels restaurant in NYC that uses bourbon instead of gin,
3/4 ounce Elijah Craig Bourbon
3/4 ounce Pierre Ferrand Curaçao (or Cointreau)
3/4 ounce fresh juice from 1 lemon
3/4 ounce Lillet Blanc
Garnish: mint sprig
Ingredients
Shake with ice. Serve up. Mint garnish
Instructions
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