Dan from The Bramble impresses once again with another exciting cocktail.
In a shaker add
Half an egg white
30ml Pierre Ferrand 1840 Cognac
30ml Pierre Ferrand Curcao
20ml Nuoc Mau (Vietnamese Caramel Syrup)
20ml Lemon Juice
Pinch of Sea Salt
Large pinch of Chinese 5 spice
Shake hard and double strain into a coupe
Spritz a twist of Orange zest over the top and discard.
In a sausacepan add 1C white sugar & 1/4C water
Heat on a medium heat stirring until dissolved
Then heat until it begins to turn tea brown and the bubbles orange
Resist stirring through the heating process
Once the syrup darkens under the bubbles by gently swirling to see, place the pot in a sink of water to cool
Add 1C cold water and avoid the splitting reaction
Place the pot back on heat and stir until it becomes a syrup
Cool and bottle.