Name: The Comeback
Prep time: 2 min
Total time: 2 min
Yield: 1
Cuisine: Cocktail
Ingredients: 40 ml Cognac (brandy); 15 ml Apricot (brandy) liqueur; 5 ml Fernet liqueur; 7.5 ml Maple shrub (1:1.2 cider vinegar to maple syrup)

Serve in a

Coupe glass

Garnish:

Grapefruit zest twist

How to make:

STIR all ingredients with ice and strain into chilled glass.

1 1/3 fl oz	Rémy Martin 1738 Cognac
1/2 fl oz	Giffard Abricot du Roussillon liqueur
1/6 fl oz	Fernet liqueur
1/4 fl oz	Maple shrub (1:1.2 cider vinegar to maple syrup)
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Read about cocktail measures and measuring.

Buy direct from

Rémy Martin 1738 Cognac, 70cl

£ 53.25 £ 3.04 per cocktail, makes 17.5 Giffard Abricot du Roussillon liqueur, 70cl

£ 19.45 £ 0.42 per cocktail, makes 46.5 Fernet Branca, 70cl

£ 25.75 £ 0.18 per cocktail, makes 140.5

£ -.--

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.

View readers' comments

Review:

A complex cocktail with apricot fruit to the forefront and underlying Fernet Branca bitterness.

History:

Created in 2015 by Constanca Cordeiro at Peg + Patriot, London, England.

Nutrition:

One serving of The Comeback contains 135 calories.

Alcohol content:

1.3 standard drinks
27.31% alc./vol. (54.62° proof)
18.4 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.