The Devil In Me

The Devil In Me image
Serve in
a Martini glass...
shot Martell VSOP Médaillon cognac BUY
shot Chile liqueur
½ shot Japanese plum wine
shot Luxardo Maraschino liqueur BUY
1 dash Bob's Chocolate bitters
  • Display recipe in:
How to make:

STIR all ingredients with ice and strain into chilled glass.

Garnish:

Luxardo maraschino cherry

Comment:

Plum sake, chilli spice and maraschino cherry delicately flavour cognac in this stirred, boozy after dinner cocktail.

Origin:

Adapted from a recipe created in 2015 by Grant Murray at Bar One, Inverness, Scotland.

More about this cocktail

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