Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cocktail
Garnish
Method
Cocktail
- 1
Prep
If using egg white, separate one egg and reserve half the white (about 0.5 whole egg). Make sure lemon juice is freshly squeezed and cold-brewed tea is chilled. Fill a rocks glass or coupe with fine crushed ice to chill while you mix.
- 2
Dry shake (if using egg white)
In a cocktail shaker, combine 2 oz VSOP Cognac, 0.75 oz fresh lemon juice, 0.5 oz simple syrup, 1 oz cold-brewed strong black tea, 0.25 oz orange curaçao, 0.5 egg white (optional), and 2 dashes Angostura bitters. Seal and dry-shake vigorously (no ice) for about 15–20 seconds to emulsify and build a frothy foam.
- 3
Wet shake
Add a handful of ice to the shaker (or about 6–8 large cubes) and shake hard for 12–15 seconds until the shaker is well chilled and slightly frosty on the outside.
- 4
Strain over crushed ice
Discard the chilling ice from your serving glass. Fill the glass with fine crushed ice (about 1 cup). Double-strain the cocktail through a fine mesh strainer into the prepared glass so the drink sits on top of the crushed ice with a creamy foam (if egg white used).
- 5
Finish
Top the drink with 2 additional dashes of Angostura bitters over the foam, if desired, and gently run a toothpick through them for a subtle pattern. Give the cocktail a gentle stir at the rim of the ice if a touch of dilution is needed.
