Garnish:
Lemon wedge & cinnamon stick
How to make:
Place bar spoon in warmed glass. Add ingredients and STIR.
| 2 fl oz | Camus VSOP Cognac |
| 1⁄2 fl oz | Freshly squeezed lemon juice |
| 1⁄4 fl oz | Giffard Sugar Cane Syrup |
| Top up with | Boiling water |
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Comment:
Warms the cockles with cognac and a good dose of citrus.
