A sweetness that can happen more than twice a year...!
ÉQUINOXE SOUR
– 1 oz Équinoxe Amaretto
– 1 oz of jamaican rum
– 0.75 oz of pure cranberry juice
– 0.25 oz lemon juice
– 1 bar spoon of coffee syrup
– 1 egg white
How to make it
1
Fill a Marie-Antoinette type glass (champagne coupe) with ice and let cool during preparation.
2
In a shaker filled with ice, pour all the ingredients except the egg white and mix vigorously for 10-15 seconds.
3
Remove the ice making sure to keep the liquid in the shaker.
4
Add the egg white to the liquid and mix vigorously for 15-20 seconds.
5
Using a colander and a sieve, double-strain into the cup after removing the ice from it.
6
Gently tap bottom of the shaker on the sieve in order to get a denser foam.
7
Garnish with a cranberry skewer.
More Amaretto based cocktails
PLEURE PAS
PHYLLIS!
PLEURE PAS
PHYLLIS!
- 1.5 oz Équinoxe Amaretto
- 0.5 oz bourbon whisky
- 1 oz lemon juice
- 0.25 oz simple syrup
+ one other ingredient
See the cocktail
- 0.5 oz bourbon whisky
- 1 oz lemon juice
- 0.25 oz simple syrup
+ one other ingredient
CONTI
MANGO
CONTI
MANGO
- 1 oz Amaretto Équinoxe
- 1 oz rye whisky
- 0.5 oz lime juice
- 4 oz RISE mango kombucha
+ two other ingredients
See the cocktail
- 1 oz rye whisky
- 0.5 oz lime juice
- 4 oz RISE mango kombucha
+ two other ingredients
