Serve in aCoupe glass
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||Freshly squeezed lemon juice|
|1⁄3 fl oz||Giffard Sugar Cane Syrup|
|1⁄6 fl oz||Giffard Orgeat Syrup|
|2⁄3 fl oz||Pasteurised egg white|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
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.
Adapted from a 2015 recipe by Sean Fennelly at Milk & Honey, Soho, London.