L'apothicaire Recipe
Peychaud's, Lot 40 Rye Whiskey, Orgeat, Lemon, Angostura, Egg White
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cocktail Ingredients
Method
Cocktail Preparation
- 1
Prepare the Ingredients
Gather all the ingredients and tools needed for the cocktail. Make sure to have a shaker, jigger, and strainer on hand.
- 2
Combine Ingredients
In a cocktail shaker, combine the Lot 40 Rye Whiskey, Orgeat Syrup, Fresh Lemon Juice, Peychaud's Bitters, Angostura Bitters, and Egg White.
- 3
Dry Shake
Perform a dry shake (shaking without ice) for about 15 seconds to emulsify the egg white.
- 4
Shake with Ice
Add ice to the shaker and shake again vigorously for about 20 seconds to chill the mixture.
- 5
Strain and Serve
Double strain the mixture into a chilled coupe glass to remove any ice and create a smooth texture.
- 6
Garnish
Optionally, garnish with a few drops of Peychaud's Bitters on top of the foam for visual appeal.