Thin Pink Line

Difford's Guide
User Rating

Ingredients

Barware

Coupe
Measuring jigger
Shaker
Strainer
Fine sieve

Nutrition

175 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 2/3 fl oz Cognac VSOP
2/3 fl oz Lemon juice (freshly squeezed)
1/3 fl oz Giffard Sugar Cane Syrup
1/6 fl oz Giffard Orgeat Syrup
2/3 fl oz Pasteurised egg white
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Review:

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.

History:

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

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