The collection Frapin VSOP

Frapincino

Dav Eames, The Gilbert Scott, Londres

Ingredients

• 4 cl of Frapin VSOP Cognac
• 1.5 cl of Pedro Ximenez sherry
• 2.5 cl of lemon juice
• 3.5 cl of egg white
• 0.5 cl of gomme syrup
• Brown sugar (for garnish)

Preparation

1. Put all the ingredients in a shaker.
2. Shake to emulsify the egg whites, add ice, and shake again.
3. Serve in a large glass, straining with a cocktail strainer, and then sprinkle with brown sugar.