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Evening Sun

Aperitivo/aperitif · Champagne · Classic/vintage

4.2 13 ratings

Ingredients

2/3 oz Cognac (brandy)
1/3 oz Chartreuse Green
1/6 oz Rose petal liqueur
1/2 oz Lemon juice
1/6 oz Sugar syrup 'rich' (2:1)
1/3 oz Egg white (pasteurised)
2 oz Brut sparkling wine

How to make

Serve in a coupe glass

Prepare

  1. 1 Select and pre-chill a COUPE GLASS.
  2. 2 Prepare garnish of express and float coin-sized orange zest twist.
  3. 3 Prepare garnish of coin-sized orange zest twist.

Method

  1. 4 SHAKE first 6 ingredients with ice and strain back into shaker.
  2. 5 DRY SHAKE (without ice) to emulsify.
  3. 6 FINE STRAIN into chilled glass.
  4. 7 TOP with sparkling wine by pouring in the centre of the cocktail.

Garnish

  1. 8 Express orange zest twist over the cocktail and then use as a garnish to cover the hole in the foam left by pouring sparkling wine.

Flavour profile

12.9% alc./vol. · 1.2 standard drinks · 154 calories

History

The dry sparkling wine provides the finishing touch to this sour's balanced and complex foam.

William Schmidt's 1892 book, The Flowing Bowl, offers a recipe from which this drink is adapted. According to The Evening Sun, this recipe serves four. In a large glass, combine the juice of a large lemon and 2 barspoons of powdered sugar. Fill the glass with chopped ice. Add a drink of fine brandy, a pony of green chartreuse, ½ pony of crême de roses, and the whites of 2 eggs. Shake this mixture until it reaches the freezing-point. Divide a pint of dry champagne among four glasses. Strain the ingredients into these glasses very slowly, then serve.

Created by William Schmidt