Name: The Devil In Me
Prep time: 2 min
Total time: 2 min
Yield: 1
Cuisine: Cocktail
Ingredients: 45 ml Cognac (brandy); 10 ml Chili liqueur; 15 ml Plum wine (Japanese); 10 ml Maraschino liqueur; 1 Chocolate bitters

Serve in a

Martini glass

Garnish:

Luxardo maraschino cherry

How to make:

STIR all ingredients with ice and strain into chilled glass.

1 1/2 fl oz	Rémy Martin 1738 Cognac
1/3 fl oz	Chili 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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Rémy Martin 1738 Cognac, 70cl

£ 53.25 £ 3.44 per cocktail, makes 15.5 Ancho Reyes chili liqueur, 70cl

£ 36.45 £ 0.52 per cocktail, makes 70 Bob's Chocolate bitters, 10cl

£ 13.45 £ 0.27 per cocktail, makes 50

£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.

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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.

Nutrition:

One serving of The Devil In Me contains 170 calories.

Alcohol content:

1.7 standard drinks
28.92% alc./vol. (57.84° proof)
23.2 grams of pure alcohol

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Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.