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 |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
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.
Join the Discussion
... comment(s) for The Devil In Me
You must log in to your account to make a comment.