Garnish:
Orange zest twist (discarded) and float half shelled walnut
How to make:
STIR all ingredients with ice and fine strain into ice-filled glass.
| 2 fl oz | Cognac VSOP |
| 1⁄2 fl oz | Pedro Ximénez sherry |
| 1⁄2 fl oz | Mandarine Napoleon liqueur |
| 1⁄4 fl oz | Toschi Nocello liqueur |
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Our Comment:
The perfect after-dinner cocktail at any time of year but particularly appropriate over the festive period due to its ingredients – Pedro Ximénez sherry tastes like Christmas pudding, mandarins are not just for Christmas and walnuts are best cracked whilst watching a Christmas special.
About:
Created in December 2013 by yours truly (Simon Difford) and Paloma Alos at the Cabinet Room, London, England.
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