Garnish:
Lemon zest twist
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 2 fl oz | Cognac VSOP |
| 1/2 fl oz | Sauvignon blanc white wine |
| 1 fl oz | Lemon juice (freshly squeezed) |
| 1/2 fl oz | Giffard Sugar Cane Syrup |
| 1/2 fl oz | Pasteurised egg white |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
A brandy sour with a splash of dry white wine.
History:
Created in 2006 by Tony Conigliaro at Shochu Lounge, London, England.
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