Garnish:
Luxardo maraschino cherry
How to make:
STIR all ingredients with ice and strain into chilled glass.
2 fl oz | Cognac (brandy) |
1/4 fl oz | Chocolate Spirit |
1/4 fl oz | Pedro Ximénez sherry |
1/3 fl oz | Giffard Banane du Brésil liqueur |
1 dash | Peychaud's or other Creole-style bitters |
1 drop | Saline solution 4:1 (20g sea salt to 80g water) |
Read about cocktail measures and measuring.

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.
Alcohol content:
- 1.9 standard drinks
- 30.91% alc./vol. (61.82° proof)
- 26.4 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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