Café Au Kirsch

PH factor: 9.0

Recipe

Ingredients:

Cocktail

o 1 ounce Remy Martin VSOP cognac

o 1 ounce Schladerer Edel-

Kirsch liqueur

o 1 ounce Simple Syrup

(see: Syrups etc.)

o 1 egg white

o 4 ounces cold coffee or

espresso

Method:

1. Shake cocktail ingredients

except coffee without ice.

2. Add ice and shake again

to chill.

3. Fine strain into cocktail

glass.

4. Add coffee.

Comments:

For an even a stronger cherry

taste try adding a splash of

the juice from Tillen Farms

Merry Maraschino cherries.

. . .