Garnish:
Luxardo maraschino cherry
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 2 fl oz | Cognac VSOP |
| 1/4 fl oz | Chocolate Spirit |
| 1/4 fl oz | Pedro Ximénez sherry |
| 1/3 fl oz | Giffard Banane du Brésil |
| 1 dash | Peychaud's or other Creole-style bitters |
| 1 drop | Saline solution 4:1 (20g sea salt to 80g water) |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Our review:
A wonderfully complex marriage of cognac, distilled chocolate, rich Pedro Ximénez and banana liqueur with aromatic bitters and a dash of brine.
History:
Adapted from a drink created in 2015 by James Wall at Hawksmoor, Air Street, London, England.
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