Serve in a
Coupe glassGarnish:
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.
| Cognac | |
| Freshly squeezed lemon juice | |
| Giffard Sugar Cane Syrup | |
| Giffard Orgeat Syrup | |
| Pasteurised egg white |
Comment:
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.
About:
Adapted from a 2015 recipe by Sean Fennelly at Milk & Honey, Soho, London.
