Name: The Southern Alliance
Total time: 2 min
Cuisine: Cocktail
Ingredients: 50 ml Cognac (brandy); 20 ml Vermouth amaro; 15 ml Apricot liqueur; 1&frasl;2 barspoon Balsamic vinegar; 1 dash Plum bitters

The Southern Alliance
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Serve in an Old-fashioned glass

Ingredients:
1 ²⁄₃ oz	Rémy Martin V.S.O.P. cognac
²⁄₃ oz	Punt E Mes vermouth amaro
¹⁄₂ oz	Luxardo Apricot Albicocca Liqueur
¹⁄₂ barspoon	Balsamic vinegar of Modena
1 dash	Plum bitters

Read about cocktail measures and measuring

How to make:

Select and pre-chill an Old-fashioned glass.
Prepare garnish of orange zest twist and Luxardo Maraschino Cherries.
STIR all ingredients with ice.
STRAIN into ice-filled glass (preferably a large cube or chunk of block ice).
EXPRESS orange zest twist over the cocktail and use as garnish, along with skewered maraschino cherry.

Allergens:

Recipe contains the following allergens:

Vermouth amaro - robust & full (e.g. Punt E Mes) - Sulphur Dioxide/Sulphites

Review:

Brandy shines with a delicate fruitiness in this dryish, bittersweet stirred cocktail served on the rocks.

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History:

Adapted from a recipe created in 2015 by Angelos Bafas at Fabrica Cocktail Bar in Drama, Greece.

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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Michael Cronin

2nd March at 19:45

Oh, that is nice! I had to substitute a 3 parts Cochi di Torino to 1 part Campari for the Punt E Mes. This has nice complexity and allows me to use some unusual ingredients with the plum bitters and balsamic. Thanks for posting this one.