parisian sour

2 oz Cognac (Du Peyrat Selection)
3/4 oz Dolin Blanc Vermouth
1/2 oz Lemon Juice
1/2 oz Cane Syrup
1 Egg White

Shake once without ice and once with ice, strain into a cocktail coupe (single old fashioned glass), and garnish with chocolate bitters (Angostura Cocoa).On New Year's Eve, I turned to Sother Teague's I'm Just Here for the Drinks book for a way to cap off the evening as well as the year. There, I was lured in by the Parisian Sour – Sother's riff on a Pisco Sour based off of two French products, namely Cognac and vermouth, that start as grapes just like pisco. Once prepared, the Parisian Sour donated a lemon and chocolate aroma to the nose. Next, a creamy lemon sip set up a Cognac, lemon, and herbal swallow.