Thin Pink Line

Thin Pink Line image

Serve in

Coupe...
1⅔ fl oz Cognac
fl oz Freshly squeezed lemon juice
fl oz Sugar syrup (2 sugar to 1 water)
fl oz Giffard Orgeat Syrup
fl oz Pasteurised egg white
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How to make:

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

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.

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This ingredient is not currently available for purchase through The Whisky Exchange
Cognac
This ingredient is not currently available for purchase through The Whisky Exchange
Sugar syrup (2:1)
This ingredient is not currently available for purchase through The Whisky Exchange
Egg white (pasteurised)

Approximately £0.00 per cocktail *

* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.

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