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 strain into chilled glass.
| 1 1/2 fl oz | Cognac VSOP |
| 1/2 fl oz | Black raspberry liqueur |
| 1/2 fl oz | Lemon juice (freshly squeezed) |
| 1/2 fl oz | Giffard Sugar Cane Syrup |
| 1/2 fl oz | Pasteurised egg white |
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Review:
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.
History:
Adapted from a recipe created in 2015 by Leigh Brown at Hernando's Hideaway, Warrington, Cheshire.
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