Garnish:
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.
| 1 2/3 fl oz | Cognac |
| 1/6 fl oz | Pedro Ximénez sherry |
| 1/3 fl oz | Tea syrup (Breakfast tea) 2:1) |
| 1/2 fl oz | Lemon juice (freshly squeezed) |
| 2 dash | Angostura Aromatic Bitters |
| 1/2 fl oz | Pasteurised egg white |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
Tea tannins and zesty lemon balance rich Pedro Ximenez sherry, all layered over a cognac base.
History:
Adapted from a recipe created in 2015 by Felix Cohen at Manhattans Project, Dalston, London, England.
Join the Discussion
... comment(s) for Entente Cordiale #2
You must log in to your account to make a comment.