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Essential Bourbon Creams400g
400gItem price
90pPrice per unit
22.5p/100gThis much-loved cocktail is a good place to start if you're new to whiskey.
Nick Grimshaw prepared this recipe for Angela Hartnett and guest Kaya Scodelario on episode 6, season 5 of Dish, the Waitrose podcast. It was served with pesto & three-cheese hedgehog garlic bread, followed by bucatini with buttery cavolo nero, anchovies & pangrattato.
It was also served to guest David Harewood on episode 3, season 2, alongside open steak sandwiches with dark fried onions and Béarnaise mayonnaise, and triple-cooked chips.
Discover all recipes prepared by Angela Hartnett on the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Shake 50ml bourbon, 20ml freshly squeezed lemon juice, 20ml sugar syrup, 3 dashes Angostura Bitters and 15ml egg white† in a cocktail shaker filled with ice. Strain into an ice-filled coupe and garnish with another dash of Angostura Bitters.
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