With the arrival of cool and cold weather, I wanted to create a seasonal sour - warming, with flavor notes that evoke the fall of leaves or the crackle of a fire. The quintessential warmer in crisp weather is cognac. Amaretto, with its nutty and caramel overtones evoke additional warmth on a chilly evening. The combination of cognac and Amaretto produces a surprisingly dry drink, but it still retains the nutty flavor of the Amaretto. Egg white adds body and a layer of foam on top, to give the drink a festive presentation.
1.5 oz Pierre Ferrand 1840 Cognac, or other VS or VSOP cognac
1 oz Amaretto di Saronno
.75 oz lemon juice
1.5 tsp superfine sugar or 2 tsp simple syrup
1 oz egg white (1 egg white from a medium egg, or 1/2 egg white of an extra large egg)
2 dashes Peychaud's bitters, for garnish
Combine cognac, amaretto, lemon juice, sugar and egg white in a mixing glass. Do not add ice. Cover with tin and shake vigorously, until egg is emulsified. Open shaker, transfer liquid from tin to glass, add ice to fill 1/2, cover again, and shake vigorously to finish mixing and diluting. Strain into a snifter glass. The egg white foam will rise to the top, creating a layer. Garnish the egg white foam with the Peychaud's bitters.