Garnish:
Dehydrated grapefruit & rhubarb slice
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 1⁄2 fl oz | Cognac VSOP |
| 1⁄2 fl oz | Aperol or other Italian red aperitivo |
| 1⁄3 fl oz | Cocchi Americano Bianco |
| 1⁄3 fl oz | Freshly squeezed lemon juice |
| 2⁄3 fl oz | Freshly squeezed pink grapefruit juice |
| 1⁄3 fl oz | Giffard Sugar Cane Syrup |
| 2 dash | Rhubarb bitters |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
Bittersweet zesty citrus and cognac with aromatic wine.
History:
Adapted from a drink created in 2015 by Christopher McQuillan at Am:pm, Belfast, Northern Ireland.
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