Name: Papa Noel
Total time: 2 min
Cuisine: Cocktail
Ingredients: 45 ml Cognac (brandy); 10 ml Dry vermouth; 15 ml Honey sugar syrup; 10 ml Lemon juice; 7.5 ml Banana liqueur; 1 dash Aromatic bitters

Papa Noel
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Serve in a Coupe glass

Ingredients:
1 ¹⁄₂ oz	Rémy Martin V.S.O.P. cognac
¹⁄₃ oz	Strucchi Dry Vermouth
¹⁄₂ oz	Honey sugar syrup
¹⁄₃ oz	Lemon juice (freshly squeezed)
¹⁄₄ oz	Giffard Banane du Brésil liqueur
1 dash	Angostura Aromatic Bitters

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of cinnamon stick (& originally with a sugar rim).
SHAKE all ingredients with ice.
FINE STRAIN into chilled glass.

Allergens:

Recipe contains the following allergens:

Dry vermouth - Sulphur Dioxide/Sulphites

Review:

Cognac, aromatic dry vermouth, rich honey, lemon juice and crème de banana with a dash of Angostura.

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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 188 calories

Alcohol content:

1.1 standard drinks
18.27% alc./vol. (18.27° proof)
16 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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Jack Smith

10th November 2024 at 02:10

I used a 5ml 2:1 simple syrup and a 5ml honey (not honey syrup) mixture for the honey syrup and it turned out wonderfully. The cognac, banana, and honey flavors complement each other really well.

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