Wildflower Sour


  • 1.5oz Iron Wolf Bourbon Barrel-aged Rum
  • 1/2oz lavender simple syrup
  • 1/2oz lemon juice
  • 1/2oz egg whites
  • Edible flowers for garnish


  1. Combine Iron Wolf Barrel-Aged Rum, Lavender simple, and lemon juice in shaker with ice
  2. Shake until chilled
  3. Strain into a new shaker with agitator (without ice)
  4. Add egg whites to shaker
  5. Dry Shake new mixture with agitator until egg white is nice and foamy
  6. Strain into coupe or martini glass
  7. Garnish frothy egg white top with your choice of edible flower

    NOTES -
    Lavender simple syrup can be purchased pre-made or easily made at home! To make your own, simply bring 1 cup sugar & 1 cup water to a boil. Add 2oz dried lavender buds, then cover pot and let simmer for 5 minutes. Turn off heat and let cool to room temp. Keep in fridge up to 3 weeks.
    Popular edible flower options; Hibiscus, peonies, roses, honey suckle, lavender, pansies, cherry blossoms and more! Choose your favorite and just make sure to select food-grade florals before you consume.
Wildflower Sour - Rum