This brandy cocktail from Memphis bartender Morgan McKinney combines the spirit with Branca Menta, a smoky amaro, bitters, citrus and egg white for layers of complex flavor and texture.
1 oz. brandy
¾ oz. Branca Menta
½ oz. Sfumato amaro
¾ oz. fresh lemon juice
¼ oz. simple syrup (1:1)
3 dash orange bitters
1 pinch cinnamon
1 egg white (pasteurized, if you like)
Tools: shaker, strainer
Glass: coupe
Garnish: Angostura bitters
Combine all the ingredients. Dry shake without ice for 30 seconds. Add ice. Shake until the egg becomes frothy, about 1 minute. Double strain into a chilled glass. Garnish with 5 drops of Angostura on top of the foam.
Morgan McKinney, Dodici at Bari, Memphis
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