Garnish:
Orange zest twist
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 1 fl oz | Camus VSOP Cognac |
| 1 1⁄2 fl oz | Cold Earl Grey tea |
| 1⁄2 fl oz | Giffard Cassis Noir de Bourgogne |
| 1⁄2 fl oz | Martini Rosso vermouth |
| 1⁄2 spoon | Giffard Sugar Cane Syrup |
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Comment:
Earl Grey tea tannins balance rich crème de cassis in this bittersweet, aperitif cocktail.
About:
Created in 2015 by Tom Blundell at Cosy Kettle, London, England.
