Serve in a
Coupe glassGarnish:
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.
| Cognac | |
| Pedro Ximénez sherry | |
| Breakfast tea sugar syrup (2:1) | |
| Freshly squeezed lemon juice | |
| 2 dash | Angostura Aromatic Bitters |
| Pasteurised egg white |
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.
