Bourbon Bay
Saved by 1 Person
About this Cocktail

Served at The Palm Sugar bar in Glasgow

Ingredients:
  • 40ml Four Roses Bourbon
  • 12.5ml Creme de Cacau Blanc
  • 12.5ml lemon juice
  • 10ml Grenadine
Preparation:

Add all ingredients to an ice filled shaker and shake until chilled and diluted. Double strain into a chilled coupe and garnish with a dehydrated orange slice.

0 Likes
0 Comments

Get BarNotes for the iPhone to
discover and share your favorite cocktails.

Login to your account

Don't have an account? Sign Up
x

Sign up for BarNotes

By creating an account, I accept BarNotes Terms of Service and Privacy Policy

x

Retrieve Password

Give us your email address and we will send you instructions to reset it
x
x