Entente Cordiale #2
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: shake
- Glass: Coupe glass
- Ice: Ice
- Garnish: Dash of Angostura Bitters drawn across foam
- ABV: 17%
Ingredients
- Rémy Martin 1738 Cognac — 1⅔ oz (50 ml)
- Pedro Ximénez sherry — ¼ oz (5 ml)
- Tea syrup (Breakfast tea) 2:1) — ⅓ oz (10 ml)
- Lemon juice (freshly squeezed) — ½ oz (15 ml)
- Angostura Aromatic Bitters — 2 dash
- Pasteurised egg white — ½ oz (15 ml)
How to make it
- Dry shake all ingredients together.
- Then shake vigorously with cubed ice and double strain into a chilled coupe glass.
A cocktail with a vibrant flavor and texture.
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