Elixir of cognac

By H. Joseph Ehrmann, Elixir, San Francisco

- 1 ½ oz. Pierre Ferrand Ambre Cognac
- ½ oz. Crème de Cassis
- ½ oz. Small Hand Foods Pineapple Gum Syrup
- 1 oz. lemon juice
- 1 oz. egg white

Shaken and serve over ice, in an old-fashioned glass.


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