Name: The Southern Alliance
Prep time: 2 min
Total time: 2 min
Yield: 1
Cuisine: Cocktail
Ingredients: 50 ml Cognac (brandy); 20 ml Punt E Mes or other full-bodied vermouth; 15 ml Apricot (brandy) liqueur; 1/2 Balsamic vinegar of Modena; 1 Plum bitters

Serve in an

Old-fashioned glass

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	Rémy Martin 1738 Cognac
2/3 fl oz	Punt E Mes or other full-bodied vermouth
1/2 fl oz	Giffard Abricot du Roussillon liqueur
¹⁄₂ spoon	Balsamic vinegar of Modena
1 dash	Plum bitters
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Rémy Martin 1738 Cognac, 70cl

£ 53.25 £ 3.80 per cocktail, makes 14 Giffard Abricot du Roussillon liqueur, 70cl

£ 19.45 £ 0.42 per cocktail, makes 46.5

£ -.--

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 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.

Nutrition:

One serving of The Southern Alliance contains 174 calories.

Alcohol content:

1.7 standard drinks
27.12% alc./vol. (54.24° proof)
23.1 grams of pure alcohol

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.