1 2⁄3 oz Mirabelle eau-de-vie, Miclo
7⁄8 oz Lemon juice
1⁄2 oz Earl Grey Tea Syrup (see notes)
1 t Orgeat
3 lf Tarragon

Dry shake or whisk the egg white until emulsified, before adding the remaining ingredients and filling the shaker with ice. Cap, give it a brief but hard shake before double straining into a chilled coupette. Garnish with a trimmed spring of fresh tarragon.


Earl Grey Tea Syrup:
Steep 1 tbsp loose Earl Grey tea leaves in 150ml boiling water for 3 minutes. Strain out the leaves and heat the liquid with an equal amount of white caster sugar until dissolved. Allow to cool, bottle and store in a fridge for up to two weeks.

Cocktail summary
The Lorraine Sour
19.07.2012; Joseph Cassidy
Posted by Joseph on 11/06/2012
Created by
Joseph Cassidy
Is the
author's original creation
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