Serve in aCoupe glass
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.)
|1 1/2 fl oz||Cognac VSOP|
|1/3 fl oz||Black raspberry liqueur|
|1/6 fl oz||Triple sec liqueur (40%)|
|1/6 fl oz||Giffard Sugar Cane Syrup|
|1 dash||Peychaud's or other Creole-style bitters|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Cognac with red and blackberry fruit and delicate zesty orange.
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.