Velvet Seine
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: Spot 2 drops of Angostura bitters on surface of drink
- ABV: 16%
Ingredients
- Rémy Martin 1738 Cognac — 1½ oz (45 ml)
- Giffard Framboise de Ronce (raspberry liqueur) — ½ oz (15 ml)
- Lemon juice (freshly squeezed) — ½ oz (15 ml)
- Sugar syrup — ½ oz (15 ml)
- Pasteurised egg white — ½ oz (15 ml)
How to make it
- SHAKE all ingredients with ice and strain back into shaker.
- DRY SHAKE (without ice) and strain into chilled glass.
A smooth cocktail with a berry flavor.
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