| 1 1/2 fl oz | Rémy Martin V.S.O.P. cognac |
| 1/2 fl oz | Ambrato/ambre/amber vermouth |
| 1/3 fl oz | Ginger liqueur |
| 1/2 fl oz | Pink grapefruit juice (freshly squeezed) |
| 1/12 fl oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 4 drop | Chocolate bitters |
Read about cocktail measures and measuring.
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of orange zest twist.
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
- EXPRESS orange zest twist over the cocktail and use as garnish.
Allergens:
Recipe contains the following allergens:
- Ambrato/ambre/amber vermouth – Sulphur Dioxide/Sulphites
Strength & taste guide:
Review:
Cognac and cask-aged dry vermouth form the base of this refined cocktail with complex ginger, pink grapefruit, and chocolate notes.
History:
Adapted from a drink created by Walter Gosso at The Mad Dog Speakeasy, Turin, Italy.
Nutrition:
One serving of Je suis l'Amour contains 169 calories.
Alcohol content:
- 1.2 standard drinks
- 19.22% alc./vol. (38.44° proof)
- 16.8 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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