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 | 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 red above.
Our comment:
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.
Join the Discussion
... comment(s) for C'est la Vie (That's Life)
You must log in to your account to make a comment.