Name: Velvet Roof
Prep time: 2 min
Total time: 2 min
Yield: 1
Cuisine: Cocktail
Ingredients: 60 ml Cognac (brandy); 30 ml Americano bianco; 15 ml Ginger liqueur; 30 ml Lemon juice (freshly squeezed); 20 ml Cranberry liqueur; 15 ml Pasteurised egg white (or aquafaba)

Serve in a

Coupe glass

Garnish:

Mint leaf

How to make:

SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.

2 fl oz	Cognac (brandy)
1 fl oz	Americano bianco
1/2 fl oz	Barrow's Intense Ginger Liqueur
1 fl oz	Lemon juice (freshly squeezed)
2/3 fl oz	Cranberry liqueur
1/2 fl oz	Pasteurised egg white (or aquafaba)
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Read about cocktail measures and measuring.

Buy direct from

Rémy Martin 1738 Cognac, 70cl

£ 56.95 £ 4.95 per cocktail, makes 11.5 Cocchi Americano Bianco, 75cl

£ 26.25 £ 1.05 per cocktail, makes 25

£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.

Hazardous ingredients

Pasteurised egg white (or aquafaba) is potentially hazardous to those with allergy or intolerance.

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Review:

Rich berry notes and subtle ginger compliment cognac freshened with lemon and dry aperitif.

History:

Created by Adam Murphy at Tavern 219, Palatine, IL, USA

More cocktails by Pablo Ayos

Alcohol content:

1.8 standard drinks
14.66% alc./vol. (29.32° proof)
24.9 grams of pure alcohol

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.