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 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 red above.
Our comment:
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.
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