Velours de France

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Velours de France ingredients in original amounts, cl, oz and parts

Ingredient	Amount	cl	oz	parts
Cognac	45 ml	4.5 cl	1.5 oz	6 parts
Vanilla herbal liqueur	20 ml	2 cl	0.7 oz	2.7 parts
Orgeat	7.5 ml	0.8 cl	0.3 oz	1 part
Lime Juice	15 ml	1.5 cl	0.5 oz	2 parts
Aromatic bitters	4 dash	—	—	—
Egg White	7.5 ml	0.8 cl	0.3 oz	1 part

Garnish: One neat narrow half-rim of demerara sugar; express and discard one lemon twist

1. 01

   Pre-chill one clear coupe, apply one neat narrow half-rim of demerara sugar, and cut a small lemon twist for expressing only.

2. 02

   Measure the cognac, vanilla-herbal liqueur, orgeat, fresh lime juice, aromatic bitters, and egg white into a shaker.

3. 03

   Fill the shaker three-quarters full with solid cold ice, seal firmly, and shake hard for 10–12 seconds.

4. 04

   Strain the mixture back into the empty shaker and dry-shake without ice until a fine stable foam develops.

5. 05

   Fine-strain into the chilled half-rimmed coupe, keeping the foam level and free of ice shards.

6. 06

   Express the lemon twist over the surface, discard it, and serve with no visible citrus garnish.

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