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.
| 1 2/3 fl oz | Cognac (brandy) |
| 2/3 fl oz | Lemon juice (freshly squeezed) |
| 1/3 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 1/6 fl oz | Giffard Orgeat Syrup |
| 2/3 fl oz | Pasteurised egg white or Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer |
Hazardous ingredients
This recipe contains a number of ingredients that are potentially hazardous to those with allergy or intolerance:
Review:
A subtly almond-influenced brandy sour served straight up, it is set apart by its namesake, the 'Thin Pink Line' of Peychaud's bitters, which floats on top of the cocktail but beneath the foam.
History:
Adapted from a 2015 recipe by Sean Fennelly at Milk & Honey in Soho, London, England.
Nutrition:
174 calories
Alcohol content:
- 1.2 standard drinks
- 15.36% alc./vol. (30.72° proof)
- 16.1 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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