Evening Sun

Difford’s Guide
Discerning Drinkers (9 ratings)

Serve in a Coupe glass

Ingredients:
23 oz Rémy Martin V.S.O.P. cognac
13 oz Green Chartreuse (or alternative herbal liqueur)
16 oz Rose petal liqueur
12 oz Lemon juice (freshly squeezed)
16 oz Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
13 oz Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer or Aquafaba or Vegan egg white alternative
2 oz Brut champagne/sparkling wine
× 1 1 serving
Read about cocktail measures and measuring

Garnish: Express & float coin-sized orange zest twist

How to make:

SHAKE first 6 ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass. TOP with sparkling wine by pouring in the centre of the cocktail and then cover the hole in the foam left by pouring with garnish.

Allergens:

Recipe contains the following allergens:

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 7/10
Sweet
Medium
Dry/sour
Sweet to sour 7/10

Review:

It's the dry sparkling wine that has the last word in this beautifully integrated and complex foaming sour.

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History:

Adapted from a recipe in William Schmidt's 1892 The Flowing Bowl.

The Evening Sun
(For four.)
In a large glass,
The juice of a large lemon,
2 barspoons of powdered sugar,
fill the glass with chopped ice,
space a drink of fine brandy,
a pony of green chartreuse,
½ pony of crême de roses,
the whites of 2 eggs.
Shake this to the freezing-point.
In four glasses divide a pint of dry champagne; strain your ingredients into these four glasses very slowly, and serve.

William Schmidt, 1892

Nutrition:

One serving of Evening Sun contains 154 calories

Alcohol content:

  • 1.2 standard drinks
  • 12.91% alc./vol. (12.91° proof)
  • 16.1 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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