INGREDIENTS
- 2 dashes of Amer & Sombre Febris coffee bitters
- 1/2 oz lemon juice
- 1/2 oz egg white
- 1/2 oz Prosyro organic simple syrup
- 2 oz Buffalo Trace Bourbon
- (1 oz Pedro Ximenez Nectar at the bottom of the glass)
PREPARATION
Pour all the ingredients in a shaker and shake vigorously. Add ice and shake again.
Serve in a cocktail coupe without ice on top of the Nectar xeres.
