Prep time
15 MIN
Total time
20 MIN
A syrup made from CAMPBELL'S® Pho Broth is the unexpected twist in this perfectly balanced sweet-tart-smooth, and delicious, Bourbon Sour.



  1. Make the CAMPBELL'S® Pho Basil Ginger Syrup by heating CAMPBELL'S® Pho Broth, sugar, ginger, basil, and vinegar in a saucepan until it boils. Remove from heat. Let cool and strain out the ginger and basil. (Syrup will keep in fridge for up to 1 week).
  2. Measure the Bourbon, Mango Juice, CAMPBELL'S® Pho Basil Ginger Syrup, and Egg White into a shaker without ice. Dry shake without ice until the egg white is emulsified.
  3. Add ice and shake hard for 15 seconds.
  4. Fill a glass with ice then strain the Brothtail into glass.
  5. Garnish with Star Anise and Basil. Enjoy.

Recipe Made With

CAMPBELL’S® Ready To Use Pho Broth

CAMPBELL’S® Ready To Use Pho Broth

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