Serve in a
Coupe glassGarnish:
Olive & cucumber slice
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 1 1⁄2 fl oz | Cognac |
| 1 1⁄2 fl oz | Dubonnet Red |
| 3⁄4 fl oz | Mead |
| 1⁄6 fl oz | Suze gentian liqueur |
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Comment:
Cognac with red berry and red wine notes with faint honeycomb.
About:
Adapted from a recipe created in 2015 by Matthew Long at Lulu White, Paris, France. Matt’s original recipe called for Chouchen Hydromel mead wine from Brittany and Gentiane de Lure.
