Thin Pink Line

Difford's Guide

Ingredients

Barware

Coupe
Measuring jigger
Shaker
Strainer
Fine sieve

Nutrition

174 Calories

Bartender

Thin Pink Line image

Serve in

Coupe

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 23 fl oz Cognac
23 fl oz Freshly squeezed lemon juice
13 fl oz Giffard Sugar Cane Syrup
16 fl oz Giffard Orgeat Syrup
23 fl oz Pasteurised egg white
Loading...

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.

Origin:

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

You must be logged in to submit a rating

Click here to login