This is a community recipe contributed by Christian Graus.
Community recipes are not tested or verified by Difford’s Guide.
Serve in a Collins glass
| 75 ml | Rémy Martin V.S.O.P. cognac |
| 15 ml | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 1 fresh | Egg (white & yolk) |
| 15 ml | Single cream/half-and-half |
| 60 ml | Milk (semi-skimmed/2% fat) |
| 30 ml | Monin Speculoos syrup |
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