Titre Provisoire (Provisional Title)

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Serve in

a Coupe glass...
1½ fl oz Cognac
⅕ fl oz Crème de Figue
⅕ fl oz Noilly Prat Extra Dry Vermouth
⅙ fl oz Benedictine D.O.M. Liqueur
1 dash Cider vinegar
  • Display recipe in:

How to make:

STIR all ingredients with ice and fine strain into chilled glass.

Garnish:

Orange zest twist (discard)

Comment:

Characterful cognac, herbal Bénédictine and rich fig liqueur are harmoniously balanced by dry vermouth and cider vinegar. This drink is finely balanced but when achieved it sings.

About:

Adapted from a recipe created in 2015 by Matt Robertson at Hawksmoor Spitalfields, London, England. Matt’s original recipe calls for Martell Cordon Bleu cognac.

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Vermouth dry
£22.75
Makes this drink 100.00 times

Approximately £0.00 per cocktail *

* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.

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