Garnish:
Orange zest twist (discard)
How to make:
STIR all ingredients with ice and fine strain into chilled glass.
| 1 1⁄2 fl oz | Cognac VSOP |
| 1⁄5 fl oz | Crème de Figue |
| 1⁄5 fl oz | Noilly Prat Extra Dry |
| 1⁄6 fl oz | Benedictine D.O.M. |
| 1 dash | Cider vinegar |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our 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.
History:
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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