Thin Pink Line
Ingredients
- 1 2⁄3 oz Cognac
- 2⁄3 oz Lemon juice
- 1⁄3 oz Sugar syrup 'rich'
- 1⁄6 oz Monin Almond (Orgeat) Syrup
- 2⁄3 oz Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer
- 1⁄3 oz Peychaud's Aromatic Bitters
Method
Glass:
Photographed in a Retro Coupe
Prepare:
- Select and pre-chill a COUPE GLASS.
Method:
- SHAKE first 5 ingredients with ice and strain back into shaker.
- DRY SHAKE (without ice) to emulsify.
- FINE STRAIN into chilled glass.
- Slowly pour Creole bitters onto a spot in the centre of the cocktail. After about a minute or so, a 'Thin Pink Line' of bitters develops below the foam.
Nutrition:
One serving of Thin Pink Line contains 178 calories
Allergens:
Recipe contains the following allergens:
History:
Adapted from a 2015 recipe by Sean Fennelly at Milk & Honey in Soho, London, England.
Review:
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 top of the cocktail but beneath the foam.
