The Stone Cell Sour

Adapted by
October 2012
Yield: 1 cocktail


1 ounce Delord Bas Napoleon Armagnac rose
1 ounce St. George Aqua Perfecta pear eau de vie
¾ ounce fresh lemon juice
½ ounce maple syrup
½ ounce egg white
4 dashes Scrappy's cardamom bitters
3 drops Peychaud's bitters


Combine the Armagnac, pear eau de vie, lemon juice, maple syrup, egg white, and cardamom bitters in a shaker. Shake all ingredients without ice to emulsify egg white. Add ice, shake, and fine strain into chilled cocktail glass. Garnish with the drops of Peychaud’s, pulled into hearts, and an orange rose.