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 | Mozart Chocolate Vodka |
| 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 10:1 (5g sea salt to 50ml water) |
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Comment:
A wonderfully complex marriage of cognac, distilled chocolate, rich Pedro Ximénez and banana liqueur with aromatic bitters and a dash of brine.
About:
Adapted from a drink created in 2015 by James Wall at Hawksmoor, Air Street, London, England.
