Garnish:
Orange zest twist & Luxardo maraschino cherries
How to make:
STIR all ingredients with ice and strain into ice-filled glass (preferably a large chunk of block ice).
| 1 2/3 fl oz | Cognac |
| 2/3 fl oz | Punt E Mes or other full-bodied vermouth |
| 1/2 fl oz | Giffard Abricot du Roussillon |
| 1⁄2 spoon | Balsamic vinegar of Modena |
| 1 dash | Plum bitters |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
Cognac shines with a delicate fruitiness in this dryish, bittersweet stirred cocktail served on the rocks.
History:
Adapted from a recipe created in 2015 by Angelos Bafas at Fabrica Cocktail Bar, Drama, Greece.
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