Velvet Roof
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Velvet Roof
Serve in a Coupe glass
| 2 oz | Rémy Martin V.S.O.P. cognac |
| 1 oz | Americano bianco |
| 1⁄2 oz | Ginger liqueur |
| 1 oz | Lemon juice (freshly squeezed) |
| 2⁄3 oz | Cranberry liqueur |
| 1⁄2 oz | Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer or Aquafaba or Egg white replacement (vegan) |
How to make:
- Select and pre-chill a Coupe glass.
- Prepare mint leaf for garnish.
- SHAKE all ingredients with ice and strain back into shaker.
- DRY SHAKE (without ice).
- FINE STRAIN into chilled glass.
- Garnish with mint leaf.
Allergens:
Recipe contains the following allergens:
- Americano bianco - Sulphur Dioxide/Sulphites
- Egg white (pasteurised) - Eggs
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
Nutrition:
One serving of Velvet Roof contains 301 calories
Alcohol content:
- 1.9 standard drinks
- 15.42% alc./vol. (15.42° proof)
- 26.2 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.
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