Compère Lapin’s TCB Sour
New Orleans’ Warehouse District’s newest restaurant, Compere Lapin, is showcasing the TCB Sour – a fun variation of a whiskey sour made with bourbon, lemon, orgeat (almond syrup) cherry and byrrh fortified wine — during National Bourbon Heritage Month in September.
2 oz. bourbon
1 oz. lemon
1/2 oz. egg white
Shake and serve on the rocks with an orange peel.
Recipe and photo courtesy of Compere Lapin.