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Photographed in an Urban Bar Retro Optic Coupe 21cl
1 swath | Lemon peel |
1 oz | Rémy Martin V.S.O.P. cognac |
1 oz | Blended Scotch whisky |
3⁄4 oz | Lemon juice (freshly squeezed) |
1⁄3 oz | Monin Grenadine Syrup |
1⁄4 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
1⁄2 oz | Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer or Aquafaba or Egg white replacement (vegan) |
1 dash | Angostura Aromatic Bitters |
3 drop | Saline solution 4:1 (20g sea salt to 80g water) optional |
Recipe contains the following allergens:
A brandy and scotch whisky sour with grenadine fruitiness. I like to cut the grenadine with sugar syrup to rein in the fruitiness and add a tad more sugar syrup than needed to balance. Hence, if you like your cocktails on the sour side, reduce the sugar syrup to 5ml (1 bar spoon) or even less.
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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