Thin Pink Line

Thin Pink Line image
Serve in
a Coupe glass...
1⅔ shot Martell VSOP Médaillon cognac BUY
⅔ shot Freshly squeezed lemon juice
⅓ shot Sugar syrup (2 sugar to 1 water)
⅙ shot Almond (orgeat) syrup
⅔ fresh Egg white
  • Display recipe in:
How to make:

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

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.

Origin:

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

More about this cocktail

SHAKE all ingredients

Cocktail shakers & how to shake a cocktail

Shaking not only mixes a drink, it also chills, dilutes and aerates it. Along with stirring shaking is the most common technique employed to mix cocktails.

Dry shake

Dry shake

When making drinks containing cream and eggs it is common practice to first shake the mixture without ice, before shaking the drink a second time with ice. This practice is known as ‘dry shaking’...

strain

How to strain a cocktail

When straining a shaken drink, a Hawthorn strainer tends to be used, but when straining a stirred drink it is traditional to use a Julep strainer. Both designs of strainer allow the liquid to be...

Bitters

Bitters

Bitters are alcoholic beverages prepared with herbs, spices, roots, fruits and peels infused in alcohol or glycerin. Popular ingredients include gentian, quinine and orange peel. As the name suggests,...

Brandy

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Brandy is distilled from fermented fruit (not grain). The name brandy comes from northern Europe, where ‘brand’ means to burn, and is a reference to the heat used in distillation. Most brandies...

foam

Foams

Foams can be applied to the surface of a cocktail, the aroma and flavour of which usually contrast with that of the drink beneath, so adding complexity. These foams are made by a chemical reaction...

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