velveteen rabbit

1 3/4 oz Remy 1738 Cognac (Du Peyrat Selection)
3/4 oz Hazelnut Orgeat (Almond Orgeat)
1/2 oz Nux Alpina (Russo Nocino)
1/2 oz Lemon Juice
1 dash Whiskey Barrel-Aged Bitters (Fee's)
1 Whole Egg

Shake one round without ice and one round with ice, strain into a coupe glass, and garnish with a crushed piece of hazelnut (pecan) in the center.Two Tuesdays ago, I ventured back to the online recipe flashcard set from Analogue in Manhattan and landed upon the Velveteen Rabbit. It was a different Velveteen Rabbit than the one served to me at the Baldwin Bar, and a few articles about Analogue's menu launch date this recipe to Fall 2016. Given the lemon juice in the mix, I believe that this would fall out of the realm of a Flip and into perhaps a Royal Sour. The royal part is taken from Fizz nomenclature where the Sour elongated with a carbonation source gets a different name depending on what part of the egg is utilized: Silver for white, Golden for yolk, and Royal for whole egg. I say "perhaps" because I have not seen such descriptors used with Sours, and the egg white Sour is often called the Boston Sour and never the Silver Sour. Regardless, it was time to start mixing this rich number. Once prepared, the Velveteen Rabbit proffered an earthy and nutty aroma. Next, a creamy and lemon sip ushered in Cognac, walnut, and almond flavors with a lemon finish.