| 1 cube | Demerara / dark Muscovado / brown sugar |
| 1 dash | Angostura Aromatic Bitters |
| 8 drop | Chocolate bitters |
| 1/2 fl oz | Hot water |
| 2 fl oz | Rémy Martin V.S.O.P. cognac |
Read about cocktail measures and measuring.
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of orange zest twist (flamed).
- Dash bitters over sugar cube in base of mixing glass.
- Add hot water, crush cube with muddler and stir to dissolve sugar.
- Add brandy and STIR with ice.
- STRAIN into chilled glass.
- EXPRESS flamed orange zest twist over cocktail, then use as garnish.
Strength & taste guide:
Review:
Diluted brandy with the orange zest twist adding much of the flavour.
Variant:
History:
Adapted from a 2015 recipe by Gregory Goins at BO Beau Kitchen & Roof Tap in Long Beach, California.
Alcohol content:
- 1.4 standard drinks
- 25.17% alc./vol. (50.34° proof)
- 19 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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