Thin Pink Line

Difford's Guide
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Serve in a

Coupe glass

Garnish:

Slowly pour 2 spoons (10ml) Peychaud's bitters onto a spot in the centre of the drink. After about a minute or so, a 'Thin Pink Line' of bitters develops below the foam.

How to make:

SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.

1 2/3 fl oz Rémy Martin 1738 Cognac
2/3 fl oz Lemon juice (freshly squeezed)
1/3 fl oz Sugar syrup (65.0°brix, 2 sugar to 1 water rich syrup)
1/6 fl oz Giffard Orgeat Syrup
2/3 fl oz Pasteurised egg white
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Review:

A subtly almond influenced brandy sour served straight-up and set apart by its namesake 'Thin Pink Line' of Peychaud's bitters which floats on top of the cocktail but beneath the foam.

History:

Adapted from a 2015 recipe by Sean Fennelly at Milk & Honey in Soho, London, England.

Nutrition:

There are approximately 173 calories in one serving of Thin Pink Line.

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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
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