Photographed in a LSA Olivia Champagne Saucer
2 oz | Rémy Martin V.S.O.P. cognac |
1 oz | Dubonnet/French rouge aromatised wine |
1⁄6 oz | Rose petal liqueur |
1 dash | Peychaud's or other Creole-style bitters |
Two-parts cognac to one-part aromatised wine with the faintest note of rich aromatic rose. A late-night libation.
Adapted from a recipe created by Jason E. Clapham at the St. Edward's MCR at Oxford, England.
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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