Name: Velvet Seine
Total time: 5 min
Cuisine: Cocktail
Ingredients: 45 ml Cognac (brandy); 15 ml Blk raspberry liqueur; 15 ml Lemon juice; 7.5 ml Sugar syrup (2:1); 15 ml Egg white (pasteurised)

Velvet Seine
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Serve in a Coupe glass

Ingredients:
1 ¹⁄₂ oz	Rémy Martin V.S.O.P. cognac
¹⁄₂ oz	Black raspberry liqueur (e.g. Chambord)
¹⁄₂ oz	Lemon juice (freshly squeezed)
¹⁄₄ oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
¹⁄₂ oz	Egg white (pasteurised) or Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of spot 2 drops of Angostura bitters on surface of drink.
SHAKE all ingredients with ice and strain back into shaker.
DRY SHAKE (without ice).
FINE STRAIN into chilled glass.

Allergens:

Recipe contains the following allergens:

Egg white (pasteurised) - Eggs

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

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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.

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History:

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

More cocktails by Leigh Brown

Nutrition:

One serving of Velvet Seine contains 189 calories

Alcohol content:

1.1 standard drinks
15.44% alc./vol. (15.44° proof)
15.1 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.