Name: Je suis l'Amour
Total time: 4 min
Cuisine: Cocktail
Ingredients: 45 ml Cognac (brandy); 15 ml Ambrato vermouth; 10 ml Ginger liqueur; 15 ml Pink grapefruit juice; 2.5 ml Sugar syrup (2:1); 4 drop Chocolate bitters

Je suis l'Amour
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Serve in a Coupe glass

Ingredients:
1 ¹⁄₂ oz	Rémy Martin V.S.O.P. cognac
¹⁄₂ oz	Ambrato/ambre/amber vermouth
¹⁄₃ oz	Ginger liqueur
¹⁄₂ oz	Pink grapefruit juice (freshly squeezed)
0.08 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:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Cognac and cask-aged dry vermouth form the base of this refined cocktail with complex ginger, pink grapefruit, and chocolate notes.

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History:

Adapted from a drink created by Walter Gosso at The Mad Dog Speakeasy, Turin, Italy.

More cocktails by Walter Gosso

Nutrition:

One serving of Je suis l'Amour contains 169 calories

Alcohol content:

1.2 standard drinks
19.22% alc./vol. (19.22° proof)
16.8 grams of pure alcohol

More Spicy (e.g. Spicy Fifty) cocktails

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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John Hinojos

28th January 2023 at 01:20

Delightful. Perfect mixture of flavours with a hint of chocolate at the end. None of the ingredients overpower the others. On my favourites.

Sally Morgan

27th June 2020 at 20:05

Some lovely complex flavours. The bitterness of grapefruit goes well in a cocktail (even if, like me, you hate it in its natural form) and the chocolate bitters round everything off.