Are you a Discerning Drinker?
Join thousands of like-minded professionals and cocktail enthusiasts, receive our weekly newsletters and see pages produced by our community for fellow Discerning Drinkers.
This is a community recipe contributed by Henry Duke.
Community recipes are not tested or verified by Difford’s Guide.
Published on 18th of May 2023
Serve in a Goblet glass
| 15 ml | Cognac (brandy) |
| 15 ml | Bénédictine D.O.M. |
| 15 ml | Luxardo Maraschino liqueur |
| 37.5 ml | Orange juice (freshly squeezed) |
| 7.5 ml | Lemon juice (freshly squeezed) |
| 10 ml | Egg yolk |
| 1⁄2 barspoon | Superfine/Caster/Baker's special sugar (white) |
| 1.25 ml | Ferrand Orange Curaçao |
| 1.25 ml | Anisette liqueur |
| 1.25 ml | Giffard Parfait Amour liqueur |
| 1.25 ml | Crème de noyau liqueur |
| 90 ml | Double cream / heavy cream |
You are trying to view a community recipe, only available to Difford’s Guide members.
To view this recipe in full please log in.
Egg dos and don'ts & using eggs in cocktails
Eggs are essentially reproductive cells from everything from chickens to ducks and quails but here I'm specifically looking at chicken eggs, their characteristics...
Crème de noyau liqueurs
Crème de Noyau (also spelt noyaux) are liqueurs made by infusing apricot, peach or cherry kernels (or a combination of these fruit stones) in neutral...
20 best Halloween cocktails
All Hallows' Eve, the 31st of October, is spook night with bizarre costumes, trick-or-treat, pumpkin carving, apple bobbing and bonfires all the rage...
20 best Mango liqueur cocktails
The quality of mango liqueurs has improved dramatically over recent years and I was inspired to create any of the following cocktails when our first bottle...
Autumn / Fall Cocktails
Summer is fading, leaves are starting to scatter the ground and the weather is turning chillier. It's not yet time for winter warmers, but crushed ice-charged...