Garnish:
Mint sprig
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 1⁄2 fl oz | Camus VSOP Cognac |
| 1 1⁄2 fl oz | Giffard Vanille de Madagascar |
| 1⁄2 fl oz | Irish cream liqueur |
| 3⁄4 fl oz | Cold chai tea |
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Comment:
Cognac smoothed with vanilla and cream, spiced with chai tea.
About:
Adapted from a recipe by Tony Venci, La Femme Bar, MGM Grand Hotel, Las Vegas, USA.
