Dolores No. 2

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Dolores No. 2 ingredients in original amounts, cl, oz and parts

Ingredient	Amount	cl	oz	parts
Cognac	45 ml	4.5 cl	1.5 oz	2 parts
Egg White	30 ml	3 cl	1 oz	1.3 parts
Cherry liqueur	22.5 ml	2.3 cl	0.8 oz	1 part
Crème de cacao	22.5 ml	2.3 cl	0.8 oz	1 part

Garnish: No garnish

1. 01

   Chill a coupe glass and separate fresh egg white carefully, avoiding any shell or yolk.

2. 02

   Measure the cognac, egg white, cherry liqueur, and crème de cacao into an empty shaker.

3. 03

   Seal the shaker and dry-shake without ice for 10–15 seconds to begin building a stable foam.

4. 04

   Open the shaker, add solid ice, reseal, and shake hard for another 10–15 seconds until very cold.

5. 05

   Double-strain into the chilled coupe, allowing the fine foam to settle evenly across the surface.

6. 06

   Check that the foam is smooth and free of ice chips, leave ungarnished, and serve promptly.

Kokto editorial profile for this exact house build. Scores are directional, not laboratory measurements or universal values.