Are you a Discerning Drinker?
Join thousands of like-minded professionals and cocktail enthusiasts, receive our weekly newsletters and see pages produced by our community for fellow Discerning Drinkers.
Inside Job
Serve in a
Coupe glassGarnish:
Add 7 drops of Angostura bitters in a hexagonal pattern. Draw vertical lines with a toothpick between the 2 pairs of drops on the ends and 3 middle drops.
How to make:
Combine all ingredients into a cocktail shaker. Dry shake for 20 sec. Add a large ice block and a small ice cube and shake for 10 sec. Fine strain into a chilled coupe. Garnish with an Angostura flourish and serve.
| 1 fl oz | Mandarine Napoleon liqueur |
| 1 fl oz | Lemon juice (freshly squeezed) |
| 1/2 fl oz | Italian red bitter liqueur |
| 1/2 fl oz | Cognac (brandy) |
| 1/2 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 1/2 fl oz | Egg white (pasteurised) |
| 2 dash | Angostura or other aromatic bitters |
