Garnish:
Orange zest twist and 2 drops of bitter on foamy head (spread with a cocktail stick)
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 3⁄4 fl oz | Camus VSOP Cognac |
| 3⁄4 fl oz | Grand Marnier liqueur |
| 3⁄4 fl oz | Giffard Abricot du Roussillon |
| 3⁄4 fl oz | Freshly squeezed orange juice |
| 1⁄2 fl oz | Pasteurised egg white |
| 2 dash | Angostura or other aromatic bitters |
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Comment:
Apricot and orange laced with cognac. Mellow and easy drinking.
