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 | 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 |
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Our 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.
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