Crafted by Dav Eames, The Gilbert Scott, London

Cognac Frapin video cocktail


Cognac Frapin VSOP / 4 cl
Pedro Ximenez sherry / 1.5 cl
Lemon juice / 2.5 cl
Egg whites / 3.5 cl
Gomme syrup / 0.5 cl
Demerara sugar to garnish


Pull all the ingredients in a cocktail shaker. This cocktail is prepared using a “dry-wet-dry” shake.
Shake to emulsify eggs, add ice then shake again, hard to break up the ice.
Strain to remove ice and then shake again using a rolling motion.
Serve in a large coupe glass, sprinkle with Demerara sugar.


Enjoy this cocktail recipe with our Frapin VSOP cognac exclusively harvested, distilled and aged at the estate, in the heart of the Grande Champagne, 1st Cru of cognac.

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