Name: Papa Noel
Prep time: 2 min
Total time: 2 min
Yield: 1
Cuisine: Cocktail
Ingredients: 45 ml Cognac; 10 ml Vermouth - Dry; 15 ml Honey sugar syrup; 10 ml Lemon juice (freshly squeezed); 7.5 ml Crème de banane liqueur; 1 Angostura or other aromatic bitters

Serve in a

Coupe glass

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
1 dash	Angostura Aromatic Bitters
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Rémy Martin 1738 Cognac, 70cl

£ 48.75 £ 3.15 per cocktail, makes 15.5 Giffard Banane du Brésil, 70cl

£ 18.95 £ 0.20 per cocktail, makes 93 Angostura Aromatic Bitters, 20cl

£ 11.45 £ 0.11 per cocktail, makes 100

£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.

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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.