The Orchid Sour
Bourbon and lemon, in a soft white collar.
A whiskey sour sweetened with First Bloom instead of simple syrup. Vanilla and bourbon share a barrel; lemon keeps them honest.
How to make it
Serves 1
| Bourbon | 2 oz |
| Fresh lemon juice | ¾ oz |
| First Bloom · Vanilla Syrup | ¾ oz3 pumps |
| Egg white or aquafaba | ¾ oz |
| Aromatic bitters | 3 drops |
Method
- Shake everything except the bitters without ice for 10 seconds.
- Add ice and shake hard again.
- Strain into a chilled coupe.
- Dot the bitters across the foam.
Draft spec. Syrup doses are confirmed after the Oct 16 kitchen test.
For your menu
| Café dose, 12 oz | 3 pumps per drink · draft |
| Café dose, 16 oz | n/a |
| Home dose | 1.5 tbsp · draft |
| Suggested menu price | $ ___ (placeholder) |
Made with
First Bloom
Vanilla SyrupReal vanilla, flecks and all. Warm, round, and strong enough to taste through a 16 oz latte.
Made in a kitchen that also handles tree nuts.
Shop First BloomPouring it at a café or bar?
We’ll bring or ship you a bottle and build this drink with your team. Free, no order needed.
Request a café samplePour next
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