|1 1/2 fl oz||Cognac|
|1/3 fl oz||Chili pepper liqueur|
|1/2 fl oz||Akashi-Tai Shiraume Ginjo Umeshu|
|1/3 fl oz||Luxardo Maraschino liqueur|
|1 dash||Bob's Chocolate bitters|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Plum sake, chilli spice and maraschino cherry delicately flavour cognac in this stirred, boozy after-dinner cocktail.
Adapted from a recipe created in 2015 by Grant Murray at Bar One, Inverness, Scotland.