Thin Pink Line

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Ingredients

Barware

Coupe glass
Measuring jigger
Shaker
Strainer
Fine sieve

Nutrition

174 calories

Bartender

Thin Pink Line image

Serve in

Coupe glass

Garnish:

Slowly pour 2 spoons (10ml) Peychaud’s bitters onto a spot in the centre of the drink. After about a minute or so, a 'Thin Pink Line' of bitters develops below the foam.

How to make:

SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.

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Cognac
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Freshly squeezed lemon juice
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Giffard Sugar Cane Syrup
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Giffard Orgeat Syrup
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Pasteurised egg white

Comment:

A subtly almond influenced brandy sour served straight-up and set apart by its namesake ‘Thin Pink Line’ of Peychaud’s bitters which floats on top of the cocktail but beneath the foam.

About:

Adapted from a 2015 recipe by Sean Fennelly at Milk & Honey, Soho, London.

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