Garnish:
Mint leaf
How to make:
SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.
2 fl oz | Cognac (brandy) |
1 fl oz | Americano bianco |
1/2 fl oz | Barrow's Intense Ginger Liqueur |
1 fl oz | Lemon juice (freshly squeezed) |
2/3 fl oz | Cranberry liqueur |
1/2 fl oz | Pasteurised egg white (or aquafaba) |
Read about cocktail measures and measuring.

Hazardous ingredients
Pasteurised egg white (or aquafaba) is potentially hazardous to those with allergy or intolerance.
Review:
Rich berry notes and subtle ginger compliment cognac freshened with lemon and dry aperitif.
History:
Created by Adam Murphy at Tavern 219, Palatine, IL, USA
Alcohol content:
- 1.8 standard drinks
- 14.66% alc./vol. (29.32° proof)
- 24.9 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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