Garnish:
Speared berries (strawberry, blackberry & raspberry)
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 1 1⁄2 fl oz | Cognac VSOP |
| 5⁄6 fl oz | Dubonnet Red |
| 1⁄2 fl oz | Freshly squeezed lime juice |
| 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 red above.
Our comment:
A balance between citrus and berry sweetness forms the heart of this cognac based cocktail.
History:
Created in 2015 by Mark Velasquez at The Merchant Hotel, Belfast, Northern Ireland.
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