Celebration

Serve in a Coupe glass...
1	fl oz	Cognac
1	fl oz	Martini Riserva Speciale Rubino Vermouth di Torino
1	fl oz	Campari Bitter Liqueur
2	dash	Angostura Orange Bitters

Display recipe in:

How to make:

STIR all ingredients with ice and strain into chilled glass.

Garnish:

Orange zest twist

Comment:

Reminiscent of a cognac-based Negroni served straight-up.

About:

Created in 2015 by Devis D'Ercole at Imperial Beach, San Benedetto del Tronto, Marche, France.

Buy ingredients

Buy direct from The Whisky Exchange

£13.45

Makes this drink 25.00 times

£17.25

Makes this drink 23.33 times

£7.75

Makes this drink 25.00 times

Approximately £0.00 per cocktail *

* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.

Previous Cocktail

49th Parallel
SHAKE all ingredients with ice and fine strain into chilled glass.

Next Cocktail

Parmenides
SHAKE all ingredients with ice and fine strain into ice-filled glass.

How to strain a cocktail

When straining a shaken drink, a Hawthorn strainer tends to be used, but when straining a stirred drink it is traditional to use a Julep strainer. Both designs of strainer allow...

Stirrers & How to stir a cocktail

Stirring is the most basic way of mixing a cocktail. You might not give much thought to a technique used to stir a cup of tea or even a pot of paint, but cocktails deserve a little...

Cognac

Cognac is a fine French brandy (eau-de-vie) from the region that surrounds the little town of Cognac in southwest France. Like champagne, its mere name suggests luxury and indeed...

Punch - Expert tips on how to make and serve

Consisting of a spirit or spirits (mostly rum), citrus, sugar, water and spice, punch was enjoyed by Charles Dickens, America’s founding fathers, pirates

01:22

Highballing classic cocktails with Schweppes

Two comments by Mr Highball himself, Jörg Meyer, “you can highball any cocktail”, and “a highball is a short drink made long” left me wanting

History of gin cocktails

The development of cocktail culture and so, by default gin based cocktails, were much aided by three developments: artificial carbonation of water (1767),

Our website uses cookies, as almost all websites do. By continuing to browse this site you are agreeing to our use of cookies.

Welcome to
Receive updates packed with drinks, bars and cocktails content
Please confirm you are over 21 years old and enter your email
No thanks, continue to diffordsguide.com