Velvet Seine

Velvet Seine image
Serve in
a Coupe glass...
1½ shot Martell VSOP Médaillon cognac BUY
½ shot Chambord Liqueur BUY
½ shot Freshly squeezed lemon juice
½ shot Sugar syrup (2 sugar to 1 water)
½ fresh 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.

Origin:

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

More about this cocktail

SHAKE all ingredients

Cocktail shakers & how to shake a cocktail

Shaking not only mixes a drink, it also chills, dilutes and aerates it. Along with stirring shaking is the most common technique employed to mix cocktails.

Dry shake

Dry shake

When making drinks containing cream and eggs it is common practice to first shake the mixture without ice, before shaking the drink a second time with ice. This practice is known as ‘dry shaking’...

strain

How to strain a cocktail

When straining a shaken drink, a Hawthorn strainer tends to be used, but when straining a stirred drink it is traditional to use a Julep strainer. Both designs of strainer allow the liquid to be...

foam

Foams

Foams can be applied to the surface of a cocktail, the aroma and flavour of which usually contrast with that of the drink beneath, so adding complexity. These foams are made by a chemical reaction...

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