Serve in anOld-fashioned glass
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.
Cognac shines with a delicate fruitiness in this dryish, bittersweet stirred cocktail served on the rocks.
Adapted from a recipe created in 2015 by Angelos Bafas at Fabrica Cocktail Bar, Drama, Greece.