|2 fl oz||Cognac|
|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.
A wonderfully complex marriage of cognac, distilled chocolate, rich Pedro Ximénez and banana liqueur with aromatic bitters and a dash of brine.
Adapted from a drink created in 2015 by James Wall at Hawksmoor, Air Street, London, England.