Garnish:
Spot 2 drops of Angostura bitters on surface of drink
How to make:
SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.
1 1/2 fl oz | Cognac (brandy) |
1/2 fl oz | Black raspberry liqueur (e.g. Chambord) |
1/2 fl oz | Lemon juice (freshly squeezed) |
1/4 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
1/2 fl oz | Pasteurised egg white (or aquafaba) |
Read about cocktail measures and measuring.

Hazardous ingredients
Pasteurised egg white (or aquafaba) is potentially hazardous to those with allergy or intolerance.
Review:
Reminiscent of a French Martini without the pineapple juice but with the balancing lemon sourness and an even thicker creamy foamy head thanks to the addition of egg white.
History:
Adapted from a recipe created in 2015 by Leigh Brown at Hernando's Hideaway in Warrington, Cheshire, England.
Nutrition:
One serving of Velvet Seine contains 188 calories.
Alcohol content:
- 1.2 standard drinks
- 16.94% alc./vol. (33.88° proof)
- 16.5 grams of pure alcohol
Join the Discussion
... comment(s) for Velvet Seine
You must log in to your account to make a comment.