Garnish:
Mint sprig
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 1/2 fl oz | Rémy Martin 1738 Cognac |
| 1 1/2 fl oz | Giffard Vanille de Madagascar |
| 1/2 fl oz | Irish cream liqueur |
| 3/4 fl oz | Chai tea (cold) |
Read about cocktail measures and measuring.
Review:
Cognac smoothed with vanilla and cream, spiced with chai tea.
History:
Adapted from a recipe by Tony Venci, La Femme Bar, MGM Grand Hotel, Las Vegas, USA.
Nutrition:
There are approximately 259 calories in one serving of Le Grand Feu.
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