The Beloved

Serve in a Coupe glass...
2	fl oz	Cognac
¼	fl oz	Mozart Chocolate
¼	fl oz	Pedro Ximénez sherry
⅓	fl oz	Giffard Banane du Brésil crème de banane liqueur
1	dash	Peychaud's Aromatic Bitters
1	drop	Saline solution 10:1 (5g sea salt to 50ml water)

Display recipe in:

Saline solution 10:1 (5g sea salt to 50ml water) image

How to make:

STIR all ingredients with ice and strain into chilled glass.

Garnish:

Luxardo maraschino cherry

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.

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