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Marseille Midnight
AI-generatedMediumCoupe
A brooding, anise-kissed sour where the licorice whisper of pastis meets the velvet weight of cognac under a silk of egg white.
Ingredients
- ◆1 1/2 oz cognac
- ◆1/2 oz pastis
- ◆3/4 oz lemon juice
- ◆1/2 oz simple syrup
- ◆1 oz egg white
- ◆2 dashes angostura bitters
Method
- 11. Combine cognac, pastis, lemon juice, simple syrup, and egg white in a shaker without ice and dry-shake vigorously for 15 seconds to build foam.
- 22. Add a generous scoop of ice and shake hard for another 12 seconds until the tin is frost-bitten cold.
- 33. Double-strain through a fine-mesh strainer into a chilled coupe.
- 44. Allow the foam to settle for 10 seconds, then dot angostura bitters across the surface in a line of three drops.
- 55. Drag a cocktail pick through the dots to create a decorative pattern in the foam.
PRO TIP
Chill your coupe in the freezer for at least 5 minutes before pouring — cold glass keeps the foam stable and the drink crisper far longer.
Garnish — three angostura bitters dots dragged into a wave
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