Tony Conigliaro’s Spitfire

By Tony Conigliaro

Tony Conigliaro’s Spitfire
Sarah Anne Ward for The New York Times. Food stylist: Suzanne Lenzer. Prop stylist: Paola Andrea.
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4(43)
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Featured in: Cocktail Science, Simplified

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Ingredients

Yield:1 4½-ounce drink.
  • 1½ ounces cognac
  • ¾ ounce lemon juice
  • ¾ ounce egg white
  • ½ ounce sugar syrup
  • ½ ounce crème de pêche
  • ¾ ounce dry white wine.
Ingredient Substitution Guide

Preparation

  1. Step 1

    Combine the cognac, lemon juice, egg white, sugar syrup and crème de peche in a cocktail shaker. Dry shake (no ice), then shake with ice cubes. Strain into a large, chilled coupette, and pour in the dry white wine last. (This avoids aerating and diluting the flavor of the wine.)

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Ratings

4 out of 5
43 user ratings
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Credits

Adapted from ‘‘The Cocktail Lab: Unravelling the Mysteries of Flavor and Aroma in Drink,’’ by Tony Conigliaro

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