Garnish:
Blackberry & raspberry dusted with icing sugar plus dark chocolate.
How to make:
MUDDLE blackberries in stirring glass. Add other ingredients, STIR with ice and fine strain into chilled glass. (Be sure to use very fine strainer and beware this recipe only fills a 3oz glass so consider multiplying ingredients.)
3 fresh | Blackberries |
1 1/2 fl oz | Cognac (brandy) |
1/3 fl oz | Black raspberry liqueur (e.g. Chambord) |
1/6 fl oz | Triple sec liqueur (40% alc./vol.) |
1/6 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
1 dash | Peychaud's or other Creole-style bitters |
Read about cocktail measures and measuring.
Review:
Cognac with red and blackberry fruit and delicate zesty orange.
History:
Adapted from a recipe created in 2015 by Daniele Vignali at The Sky Bar, Resorts World, Birmingham, England. Daniele’s original recipe called for Martell Cordon Bleu cognac.
Alcohol content:
- 1.3 standard drinks
- 28.25% alc./vol. (56.5° proof)
- 18.5 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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