Garnish:
Lemon zest twist
How to make:
STIR all ingredients with ice and strain into ice-filled glass.
| 1 1/3 fl oz | Cognac VSOP |
| 1/3 fl oz | Pedro Ximénez sherry |
| 1/3 fl oz | Aperol or other Italian red aperitivo |
| 1/6 fl oz | Green Chartreuse liqueur |
| 1 dash | Angostura or other aromatic bitters |
| 1 dash | Orange bitters |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
Bittersweet with zesty citrus, rich sherry, cognac and faint herbal Chartreuse.
History:
Adapted from a recipe created in 2015 by Dale Bebington at Hawksmoor Air Street, London, England. Dale’s original recipe specifies Martell Cordon Bleu cognac.
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