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 Egg white (pasteurised)

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	Ginger liqueur
1 fl oz	Lemon juice (freshly squeezed)
2/3 fl oz	Cranberry liqueur
1/2 fl oz	Egg white (pasteurised) or Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer
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Read about cocktail measures and measuring.

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Recipe contains the following allergens:

Americano bianco – Sulphur Dioxide/Sulphites
Egg white (pasteurised) – Eggs

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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:

1.6 standard drinks
13.37% alc./vol. (26.74° proof)
22.7 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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Velvet Roof

Serve in a

Garnish: