Garnish:
Cinnamon stick (& originally with a sugar rim)
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
1 1/2 fl oz | Rémy Martin 1738 Cognac |
1/3 fl oz | Noilly Prat Extra Dry |
1/2 fl oz | Honey sugar syrup |
1/3 fl oz | Lemon juice (freshly squeezed) |
1/4 fl oz | Giffard Banane du Brésil liqueur |
1 dash | Angostura Aromatic Bitters |
Read about cocktail measures and measuring.
Review:
Cognac, aromatic dry vermouth, rich honey, lemon juice and crème de banana with a dash of Angostura.
History:
Adapted from a recipe created by Vlachakis Marios at A for Athens, Athens, Greece. Vlachakis’ original recipe calls for Martell XO and Martini Ambrato vermouth.
Nutrition:
One serving of Papa Noel contains 186 calories.
Alcohol content:
- 1.3 standard drinks
- 20.03% alc./vol. (40.06° proof)
- 17.6 grams of pure alcohol
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