|1 1⁄2 fl oz||Cognac VSOP|
|1⁄3 fl oz||Ancho Reyes|
|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 blue 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.