Garnish:
Dust with grated tonka beans & dried rose petals
How to make:
STIR all ingredients with ice and fine strain into chilled glass.
| 1 3⁄4 fl oz | Cognac VSOP |
| 3⁄4 fl oz | William pear liqueur |
| 1⁄2 fl oz | Oloroso sherry |
| 3 drop | Bob's Abbotts Bitters |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
This boozy stirred drink hits a perfect balance between sweet fruity pear, rich oloroso sherry and fortifying cognac.
History:
Adapted from a drink created in 2015 by Claudia Agliano at 34 Restaurant, Mayfair, London, England. Claudia’s original recipe calls for Martell XO cognac.
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