Garnish:
Dash of Angostura Bitters drawn across foam
How to make:
Dry shake all ingredients together, then shake vigorously with cubed ice and double strain into a chilled coupe glass.
| 1 2/3 fl oz | Cognac (brandy) |
| 1/6 fl oz | Pedro Ximénez sherry |
| 1/3 fl oz | Tea syrup (Breakfast tea) 2:1) |
| 1/2 fl oz | Lemon juice (freshly squeezed) |
| 2 dash | Angostura Aromatic Bitters |
| 1/2 fl oz | Pasteurised egg white or Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer |
Hazardous ingredients
Pasteurised egg white is potentially hazardous to those with allergy or intolerance.
Review:
Tea tannins and zesty lemon balance rich Pedro Ximenez sherry, all layered over a cognac base.
History:
Adapted from a recipe created in 2015 by Felix Cohen at Manhattans Project, Dalston, London, England.
Nutrition:
164 calories
Alcohol content:
- 1.2 standard drinks
- 17.95% alc./vol. (35.9° proof)
- 17.2 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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