Garnish:
Luxardo maraschino cherry
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 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 |
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Review:
Plum sake, chilli spice and maraschino cherry delicately flavour cognac in this stirred, boozy after-dinner cocktail.
History:
Adapted from a recipe created in 2015 by Grant Murray at Bar One, Inverness, Scotland.
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