Garnish:
Thyme sprig
How to make:
SHAKE all ingredients with ice and fine strain into chilled ice.
| 1 2⁄3 fl oz | Cognac VSOP |
| 5⁄6 fl oz | Espresso coffee (freshly made & hot) |
| 1⁄6 fl oz | Fernet Branca |
| 1⁄3 fl oz | Giffard Sugar Cane Syrup |
| 1 fresh | Thyme sprig |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
A cognac based Espresso Martini with herbal hints of Fernet Branca and thyme.
History:
Created in 2015 by Andrew Cotter at Hawksmoor Air Street, London, England.
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