This is a community recipe contributed by Manon Fraperie .
Community recipes are not tested or verified by Difford’s Guide.
Published on 27th of March 2024
Serve in a Coupe glass
| 25 ml | Mandarine Napoleon liqueur |
| 50 ml | Rémy Martin V.S.O.P. cognac |
| 20 ml | Verjuice |
| 0.2 ml | Angostura Aromatic Bitters |
| 20 ml | Egg white |
| 10 ml | Sugar syrup 'simple' (1 sugar to 1 water, 48°Brix) |
You are trying to view a community recipe, only available to Difford’s Guide members.
To view this recipe in full please log in.
Angostura & Angostura-style aromatic bitters
Johann Gottlieb Benjamin Siegert, a German doctor, created Angostura Bitters to treat stomach disorders and indigestion in a military hospital in the town...
Egg dos and don'ts & using eggs in cocktails
Eggs are essentially reproductive cells from everything from chickens to ducks and quails but here I'm specifically looking at chicken eggs, their characteristics...
20 best Amaretto cocktails
The bittersweet almond and vanilla flavour of amaretto mixes brilliantly with dark spirits – particularly whiskey but this versatile liqueur also mixes...
20 best Easter cocktails
There's more to Easter indulgence than mere chocolate eggs
How to make an Ice Cone
Ice cones are an iconic garnish widely used in Tiki bars, particularly when serving Navy Grog cocktails. They are made by freezing crushed ice that has...