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 orgeat
3/4 Byrrh
1/2 oz. egg white  

Shake and serve on the rocks with an orange peel.

Recipe and photo courtesy of Compere Lapin.