Serve in a
Coupe glassGarnish:
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 | Cognac |
| 1⁄3 fl oz | Noilly Prat Extra Dry |
| 1⁄2 fl oz | Honey sugar syrup |
| 1⁄3 fl oz | Freshly squeezed lemon juice |
| 1⁄4 fl oz | Giffard Banane du Brésil |
| 1 dash | Angostura or other aromatic bitters |
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Comment:
Cognac, aromatic dry vermouth, rich honey, lemon juice and crème de banana with a dash of Angostura.
About:
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.
