Name: Velvet Roof
Total time: 2 min
Cuisine: Cocktail
Ingredients: 60 ml Cognac (brandy); 30 ml Americano bianco; 15 ml Ginger liqueur; 30 ml Lemon juice; 20 ml Cranberry liqueur; 15 ml Egg white (pasteurised)

Velvet Roof
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Serve in a Coupe glass

Ingredients:
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 Vegan egg white alternative

Read about cocktail measures and measuring

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.

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History:

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

More cocktails by Pablo Ayos

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.