Serve in a
Coupe glassGarnish:
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 |
| 1⁄3 fl oz | Benedictine D.O.M. |
| 2⁄3 fl oz | Pressed apple juice |
| 1⁄3 fl oz | Freshly squeezed lemon juice |
| 1⁄3 fl oz | Cinnamon sugar syrup |
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Comment:
A tasty apple and cognac sour with delicate herbal and cinnamon spice.
About:
Created in 2015 by Saverio Vicari at The Rib Room Bar at The Jumeirah Carlton Tower Hotel, London, England.
