Garnish:
Express & float coin-sized orange zest twist
How to make:
SHAKE first 6 ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass. TOP with sparkling wine by pouring in the centre of the cocktail and then cover the hole in the foam left by pouring with garnish.
| 2/3 fl oz | Cognac (brandy) |
| 1/3 fl oz | Green Chartreuse liqueur |
| 1/6 fl oz | Lanique Spirit of Rose liqueur |
| 1/2 fl oz | Lemon juice (freshly squeezed) |
| 1/6 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 1/3 fl oz | Pasteurised egg white (or aquafaba) |
| 2 fl oz | Brut champagne or sparkling wine |
Review:
It's the dry sparkling wine that has the last word in this beautifully integrated and complex foaming sour.
History:
Adapted from a recipe in William Schmidt's 1892 The Flowing Bowl.
The Evening Sun
William Schmidt, 1892
(For four.)
In a large glass,
The juice of a large lemon,
2 barspoons of powdered sugar,
fill the glass with chopped ice,
space a drink of fine brandy,
a pony of green chartreuse,
½ pony of crême de roses,
the whites of 2 eggs.
Shake this to the freezing-point.
In four glasses divide a pint of dry champagne; strain your ingredients into these four glasses very slowly, and serve.
Nutrition:
154 calories
Alcohol content:
- 1.3 standard drinks
- 14.61% alc./vol. (29.22° proof)
- 18.3 grams of pure alcohol
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