Gris-Gris Sour

1 1⁄2 oz Bourbon
3⁄4 oz Chicory Liqueur, Cathead (Hoodoo Chicory Liqueur)
3⁄4 oz Lemon juice
1⁄2 oz Maple syrup (Smoked bourbon barrel aged)
1 ? Egg white
Instructions

Dry shake, then shake with ice. Fine strain into cocktail glass. Garnish with brandied cherry

Cocktail summary
Created by
Kellie Thorn
Is an
authentic recipe
Reference

The Southern Foodways Alliance Guide to Cocktails, pg. 30

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