Tony Conigliaros Spitfire

• 1 1/2 ounces cognac
• 3/4 ounce lemon juice
• 3/4 ounce egg white
• 1/2 ounce sugar syrup
• 1/2 ounce creme de peche
• 3/4 ounce dry white wine.

1. Combine the cognac, lemon juice, egg white, sugar syrup and creme de peche in a cocktail shaker.
2. Dry shake (no ice), then shake with ice cubes.
3. Strain into a large, chilled coupette, and pour in the dry white wine last.
4. (This avoids aerating and diluting the flavor of the wine.)

cognac, lemon juice, egg white, sugar syrup, peche, white wine

Taken from cooking.nytimes.com/recipes/1016188 (may not work)