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THE RECIPE
How to make Peychaud's Sour with Creole Bitters, Absinthe, Lemon Juice. See ingredients and step-by-step instructions.
Begin by adding Peychaud's Bitters, absinthe, freshly squeezed lemon juice, simple syrup, and egg white to a shaker.
Dry shake vigorously to emulsify the egg white.
Add ice to the shaker and shake again until well-chilled.
Double strain the mixture into a cocktail coupe to achieve a smooth texture.
Garnish with a twist of lemon peel for an aromatic finish.
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