Entente Cordiale #2

Entente Cordiale #2 image

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.

Buy ingredients

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Cognac
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Sherry Pedro Ximénez
£10.95
Makes this drink 50.00 times
This ingredient is not currently available for purchase through The Whisky Exchange
Egg white (pasteurised)

Approximately £0.00 per cocktail *

* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.

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STIR all ingredients with ice and strain into chilled glass.

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Dash bitters over sugar cube in base of mixing glass. Add hot water, crush cube with muddler and stir to dissolve sugar. Add cognac, STIR with ice and strain into chilled glass.

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