Velvet Seine

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Ingredients

Barware

Coupe
Measuring jigger
Shaker
Strainer

Nutrition

213 Calories

Bartender

Velvet Seine image

Serve in

Coupe

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.

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Cognac
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Black raspberry liqueur
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Freshly squeezed lemon juice
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Giffard Sugar Cane Syrup
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Pasteurised egg white

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.

Origin:

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

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