Thin Pink Line

Difford's Guide
User Rating

Ingredients

Barware

Coupe glass
Measuring jigger
Shaker
Strainer
Fine sieve

Nutrition

There are approximately 175 calories in one serving of Thin Pink Line.

Bartender

Thin Pink Line image

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 Cognac VSOP
2/3 fl oz Lemon juice (freshly squeezed)
1/3 fl oz Giffard Sugar Cane Syrup
1/6 fl oz Giffard Orgeat Syrup
2/3 fl oz Pasteurised egg white
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Our 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, Soho, London.

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