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