Garnish:
Orange zest twist (discarded) & orange wedge
How to make:
SHAKE all ingredients with ice and serve into ice-filled glass.
| 2 barspoon | Orange marmalade |
| 1 fl oz | Cognac (brandy) |
| 1/2 fl oz | Bourbon whiskey |
| 1/2 fl oz | Strucchi Red Bitter Liqueur |
| 1/2 fl oz | Lemon juice (freshly squeezed) |
| 2 dash | Orange Bitters by Angostura |
| 1/2 fl oz | Pasteurised egg white or Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer |
| 1/6 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
Hazardous ingredients
Pasteurised egg white is potentially hazardous to those with allergy or intolerance.
Review:
Bittersweet and citrusy over a backbone of cognac and bourbon.
History:
Adapted from a recipe created in 2015 by Danny wilson at Tabouche, Cambridge, England.
Alcohol content:
- 1.3 standard drinks
- 18.49% alc./vol. (36.98° proof)
- 17.7 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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