Garnish:
Dehydrated lime wheel
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 1 1⁄3 fl oz | Cognac VSOP |
| 2⁄3 fl oz | Sweet well aged vermouth |
| 2⁄3 fl oz | Coconut water |
| 1⁄6 fl oz | Dark crème de cacao liqueur |
| 2 dash | Angostura or other aromatic bitters |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
Coconut water adds dilution and subtly flavours this cognac-based cocktail with sweet vermouth and subtle notes of chocolate and Angostura.
History:
Created in 2015 by Daniel Bovey at Be At One, Bristol, England.
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