Velours de France

Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.

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• Method: shake
• Glass: Coupe glass
• Ice: Ice
• Garnish: Demerara sugar rim & lemon zest twist (discarded)
• ABV: 21%

Ingredients

• Rémy Martin 1738 Cognac — 1½ oz (45 ml)
• Licor 43 Original liqueur — ⅔ oz (20 ml)
• Giffard Orgeat Syrup — ¼ oz (7.5 ml)
• Lime juice (freshly squeezed) — ½ oz (15 ml)
• Angostura Aromatic Bitters — 4 dash
• Pasteurised egg white — ¼ oz (7.5 ml)

How to make it

1. SHAKE all ingredients with ice.
2. Strain back into shaker.
3. DRY SHAKE (without ice) and fine strain into a chilled glass.

A cocktail with cognac and nut syrup, whipped to lightness.

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