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.
|1 2⁄3 fl oz||Cognac VSOP|
|1⁄6 fl oz||Pedro Ximénez sherry|
|1⁄3 fl oz||Breakfast tea sugar syrup (2:1)|
|1⁄2 fl oz||Freshly squeezed lemon juice|
|2 dash||Angostura or other aromatic bitters|
|1⁄2 fl oz||Pasteurised egg white|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
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.