Garnish:
Grapefruit zest twist
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 1 1/3 fl oz | Cognac VSOP |
| 1/2 fl oz | Giffard Abricot du Roussillon |
| 1/6 fl oz | Fernet Branca |
| 1/4 fl oz | Maple shrub (1:1.2 cider vinegar to maple syrup) |
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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.
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