Garnish:
Mint sprig & dehydrated apple slice.
How to make:
SHAKE all ingredients with ice and fine strain into ice-filled glass.
| 1 1⁄2 fl oz | Camus VSOP Cognac |
| 2⁄3 fl oz | Akashi-Tai Shiraume Ginjo Umeshu |
| 5⁄6 fl oz | Pressed apple juice |
| 2⁄3 fl oz | Freshly squeezed lemon juice |
| 1⁄2 fl oz | Ginger sugar syrup |
| 1⁄6 fl oz | Heather honey |
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Comment:
Long and refreshing with subtle flavours of apple, lemon, ginger and plum wine combining well with the cognac base.
About:
Created in 2015 by Kieran Grieves at Bamboo Door, Sheffield, England.
