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Thin Pink Line
A subtly almond-influenced brandy sour served straight up, it is set apart by its namesake, the 'Thin Pink Line' of Peychaud's bitters, which floats on...
T M
3rd July at 19:10
Dry shook everything as I did not care much about the visual appearance. Incredibly smooth drink, super balanced, maybe I will do .5 rich and .5 orgeat next time for an additional almond taste
9th February at 08:57
So it's 1 dash Peychaud's before shaking, plus one for garnish? 2 Dash total? Thanks :)
9th February at 09:46
Hi Patricio, the recipe has been amended to say 'shake first 5 ingredients' not 6. Thanks for spotting this and letting us know!
29th October 2024 at 19:15
I always reverse shake. Dry shake doesn’t make a solid enough meringue for me. Tried dry shake and failed lol. I did get a line on one side of the glass, but also a big pink hole in the middle. It wasn’t sour or bitter enough for me either, but was indeed, very tasty. I like the transformation concept - imma keep at it.
2nd September 2024 at 22:44
A very nice drink...and pretty. I like it. More importantly, my wife and her friends like it for taste and beauty.
11th August 2024 at 10:34
The "Thin Pink Line" and the "Improved Japanese Cocktail" are cousins from different cities. One born in London with egg white, the other in New York with Peychaud's Bitter - both nine years old. I better try them side by side on day soon.
12th August 2024 at 07:27
Great observation. I've added links between the two cocktails.
10th June 2024 at 08:55
Very clever - However I dont like having to wait 10 minutes for the thin line to appear. Personally I like to drink the cocktail cold. The amount of bitter was unpleasant for me.
3rd February 2024 at 02:33
Since I did not have orgeat on hand I replaced it with yellow chartreuse M.O.F.
Also very lovely.
Also very lovely.
5th April 2024 at 13:49
How did you even think of doing this? What's the similarity of Orgeat with Yellow Chartreuse?
19th January 2024 at 20:00
Well I wasn’t expecting that!
Not your typical brandy cocktail - well worth trying.
Not your typical brandy cocktail - well worth trying.
7th January 2024 at 03:51
Awesome cocktail every thing about it was just right. Loved the subtle almond orgeat interplay with the Peychaud's! Having tried all (?) the recipes calling for lots of Angostura, and thoroughly enjoying, was pleasantly suprised to find this one calls for two spoons of the bitters. Really works. I used a French XO brandy.
12th December 2023 at 03:49
For presentation purposes it's pretty easy to simply scoop the bitters-stained foam off the top, so you get a nice clean white foam with the layer of pink underneath
30th October 2023 at 04:07
Made with Armagnac and was lovely, but better with slightly more brandy than this recipe.
9th August 2023 at 01:08
Call it a Bloody Mess. I failed to account for the step of pouring the Peychaud's through the center of the drink, rather than all over, and now the surface looks like a Dexter case.
6th July 2023 at 08:08
Made this with Martell VS. I didn't get a thin pink line. The Peychaud's stayed mostly central and mostly on top/in place of the foam. I expect I was overly cautious. Still, a cocktail stick spread it out and the drink was really nice. I don't do much floating because I generally prefer my flavours mixed but in this case the distinguished flavours worked really well.
10th June 2023 at 04:09
Outstanding. Was a bit concerned about the amount of bitters, but it all works perfectly together. Will definitely have again.
29th August 2021 at 20:46
This is a perfect after dinner cocktail. Will be making again!
30th May 2021 at 19:49
Once while making this concoction I ran out of Cognac. I was already filling up my shaker, so there was no way back. After careful observation of my bar inventory I selected a bottle of apricot brandy as the most close relative. The resulting version used 30 ml of Cognac and 20 ml of the apricot brandy. This invention out of necessity felt so good — like a boozy nectar! — that I use this slightly tweaked version of the famous cocktail ever since.
16th January 2021 at 06:24
This one was awesome! I was happy that my line actually appeared. Woo!
Anonymous
12th January 2021 at 00:42
I think the instructions are not written correctly here. It's dry shake first. Also unfortunately this typo is also included in the printed book!
12th January 2021 at 08:00
There's no mistake. What is termed "reverse dry shaking" yields better results than dry shaking first. When I have a chance I will expand on this page: https://www.diffordsguide.com/g/1150/how-to-make-cocktails/how-to-dry-shake. Please try both methods and compare the results.