Serve in aCoupe glass
Speared berries (strawberry, blackberry & raspberry)
How to make:
STIR all ingredients with ice and strain into chilled glass.
|1 1/2 fl oz||Cognac|
|5/6 fl oz||Dubonnet Red|
|1/2 fl oz||Lime juice (freshly squeezed)|
|1/3 fl oz||Giffard Sugar Cane Syrup|
|2 dash||Peychaud's or other Creole-style bitters|
|Top up with||Prosecco sparkling wine|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
A balance between citrus and berry sweetness forms the heart of this cognac based cocktail.
Created in 2015 by Mark Velasquez at The Merchant Hotel, Belfast, Northern Ireland.