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 | Cognac |
| 2/3 fl oz | Akashi-Tai Shiraume Ginjo Umeshu |
| 5/6 fl oz | Pressed apple juice |
| 2/3 fl oz | Lemon juice (freshly squeezed) |
| 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 green above.
Review:
Long and refreshing with subtle flavours of apple, lemon, ginger and plum wine combining well with the cognac base.
History:
Created in 2015 by Kieran Grieves at Bamboo Door, Sheffield, England.
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