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Velvet Seine
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Velvet Seine
Serve in a Coupe glass
| 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 3 dashes Fee Brothers Fee Foam cocktail foamer or Aquafaba or Vegan egg white alternative |
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
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 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.
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