Serve in aCoupe glass
Dash of Angostura Bitters drawn across foam
How to make:
Dry shake all ingredients together, then shake vigorously with cubed ice and double strain into a chilled coupe glass.
|Pedro Ximénez sherry|
|Breakfast tea sugar syrup (2:1)|
|Freshly squeezed lemon juice|
|2 dash||Angostura Aromatic Bitters|
|Pasteurised egg white|
Tea tannins and zesty lemon balance rich Pedro Ximenez sherry, all layered over a cognac base.
Adapted from a recipe created in 2015 by Felix Cohen at Manhattans Project, Dalston, London, England.