Little Rebel
Ingredients
- 1 swath Lemon peel
- 1 oz Cognac
- 1 oz Dewar's 12 Year Old Scotch whisky
- 3⁄4 oz Lemon juice
- 1⁄3 oz Monin Grenadine Syrup
- 1⁄4 oz Sugar syrup 'rich'
- 1⁄2 oz Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer
- 1 dash Angostura Aromatic Bitters
- 3 drop Saline solution (20g sea salt to 80g water) or merest pinch of s optional
Method
Glass:
Photographed in an Urban Bar Retro Optic Coupe 21cl
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of lemon zest twist and skewered Luxardo Maraschino Cherry.
Method:
- REGAL SHAKE all ingredients with ice and strain back into shaker.
- DRY SHAKE (without ice) to emulsify.
- FINE STRAIN into chilled glass.
Garnish:
- EXPRESS lemon zest twist over the cocktail and discard.
- Garnish with skewered maraschino cherry.
Allergens:
Recipe contains the following allergens:
Review:
A brandy and scotch whisky sour with grenadine fruitiness. I like to cut the grenadine with sugar syrup to rein in the fruitiness and add a tad more sugar syrup than needed to balance. Hence, if you like your cocktails on the sour side, reduce the sugar syrup to 5ml (1 bar spoon) or even less.
