Velvet Seine

Difford's Guide

Ingredients

Barware

Coupe glass
Measuring jigger
Shaker
Strainer

Nutrition

214 calories

Bartender

Velvet Seine image

Serve in

Coupe glass

Garnish:

Spot 2 drops of Angostura bitters on surface of drink

How to make:

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

1 12 fl oz Cognac VSOP
12 fl oz Black raspberry liqueur
12 fl oz Freshly squeezed lemon juice
12 fl oz Giffard Sugar Cane Syrup
12 fl oz Pasteurised egg white
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Our comment:

Reminiscent of a French Martini without the pineapple juice but with balancing lemon sourness and an even thicker creamy foamy head thanks to the addition of egg white.

History:

Adapted from a recipe created in 2015 by Leigh Brown at Hernando's Hideaway, Warrington, Cheshire.

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