Entente Cordiale #2

Serve in a Coupe glass...
1⅔	fl oz	Cognac
⅙	fl oz	Pedro Ximénez sherry
⅓	fl oz	Breakfast tea sugar syrup (2:1)
½	fl oz	Freshly squeezed lemon juice
2	dash	Angostura Aromatic Bitters
½	fl oz	Pasteurised egg white

Display recipe in:

How to make:

Dry shake all ingredients together, then shake vigorously with cubed ice and double strain into a chilled coupe glass.

Garnish:

Dash of Angostura Bitters drawn across foam

Comment:

Tea tannins and zesty lemon balance rich Pedro Ximenez sherry, all layered over a cognac base.

About:

Adapted from a recipe created in 2015 by Felix Cohen at Manhattans Project, Dalston, London, England.

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