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Velvet Seine

Serve in a Coupe glass...
1½	fl oz	Cognac
½	fl oz	Black raspberry liqueur
½	fl oz	Freshly squeezed lemon juice
½	fl oz	Sugar syrup (2 sugar to 1 water)
½	fl oz	Pasteurised egg white

Display recipe in:

How to make:

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

Garnish:

Spot 2 drops of Angostura bitters on surface of drink

Comment:

Reminiscent of a French Martini without the pineapple juice but with balancing lemon sourness and an even thicker creamy foamy head thanks to the addition of egg white.

About:

Adapted from a recipe created in 2015 by Leigh Brown at Hernando's Hideaway, Warrington, Cheshire.

Previous Cocktail

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

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Derniere Minute (Last Minute)
STIR all ingredients with ice and strain into chilled glass.

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