| 1 swath | Lemon peel |
| 1 fl oz | Cognac (brandy) |
| 1 fl oz | Blended Scotch whisky |
| 3⁄4 fl oz | Lemon juice (freshly squeezed) |
| 1⁄3 fl oz | Monin Grenadine Syrup |
| 1⁄4 fl oz | Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix |
| 1⁄2 fl oz | Egg white (pasteurised) or 3 dash Fee Brothers Fee Foam cocktail foamer |
| 1 dash | Angostura Aromatic Bitters |
| 3 drop | Saline solution (20g sea salt to 80g water) or merest pinch of s (optional) |
Photographed in an Urban Bar Retro Optic Coupe 21cl
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.
Makes a minimum of 25 cocktails.
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* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.
Cocktails made with sour citrus juice balanced by sugar, honey, liqueur or other sweet ingredient.
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