Serve in a
Coupe glassGarnish:
Smoked cinnamon rim & mandarin zest (discarded)
How to make:
STIR all ingredients with ice and strain into chilled glass.
Comment:
Cognac, vermouth and elderflower liqueur combine harmoniously in this short, boozy cocktail.
About:
Created by Pablo Ayos at Ibiza Bartenders Bar School, Ibiza, Spain. Pablo’s recipe originally called for ¾ shot Dos Deus Vermouth,
