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Wednesday, September 16, 2015

TCB Sour at Compère Lapin: Whisk(e)y Wednesday presented by Lock & Key

by Sydney "Brown Nose" Blanchard

The award-winning mixologists at Compère Lapin, Top Chef Nina Compton's new restaurant, are slinging their latest creation in honor of National Bourbon Heritage Month.

Enter the TCB Sour, the restaurant's iteration of a whiskey sour made with bourbon, lemon, orgeat cherry, and byrrh (a wine-based digestif).

I'm not a huge fan of the whiskey sour normally, but I think the sweetness of the orgeat cherry (an almond-based syrup) and the byrrh would convince me otherwise. 

Check out the recipe below, and definitely head to Compère Lapin if you haven't already!

TCB Sour at Compère Lapin in the Old No. 77 Hotel & Chandlery on Tchoupitoulas in New Orleans

TCB Sour

2 ounce bourbon
1 ounce lemon
½ orgeat
¾ Byrrh
½ ounce egg white


Shake and serve on the rocks with an orange peel.