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.

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

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STIR all ingredients with ice and strain into chilled glass.

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