Garnish:
Dehydrated apple peel & star anise
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 2/3 fl oz | Cognac VSOP |
| 1/3 fl oz | Benedictine D.O.M. |
| 2/3 fl oz | Pressed apple juice |
| 1/3 fl oz | Lemon juice (freshly squeezed) |
| 1/3 fl oz | Cinnamon sugar syrup |
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Review:
A tasty apple and cognac sour with delicate herbal and cinnamon spice.
History:
Created in 2015 by Saverio Vicari at The Rib Room Bar at The Jumeirah Carlton Tower Hotel, London, England.
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