Garnish:
Luxardo Maraschino cherry
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 1⁄2 fl oz | Cognac VSOP |
| 3⁄4 fl oz | Peachtree Liqueur |
| 1⁄4 fl oz | Pernod anise |
| 1 1⁄2 fl oz | Dubonnet Red |
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Comment:
A diverse range of flavours come together surprisingly well.
About:
Adapted from a recipe in the 1947-72 Trader Vic's Bartender's Guide by Victor Bergeron.
