Tony Conigliaro’s Spitfire

Ingredients

• 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.

1 4½-ounce drink.

Preparation

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.)