|1 fl oz||Cognac VSOP|
|2⁄3 fl oz||Disaronno Originale amaretto|
|2⁄3 fl oz||Freshly squeezed lemon juice|
|1⁄2 fl oz||Giffard Abricot du Roussillon|
|1⁄3 fl oz||Rhubarb syrup|
|2 dash||Orange bitters|
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Cognac and almond with lemon, apricot and rhubarb.
Created in 2015 by Jamie Campbell at The Daffodil Restaurant, Cheltenham, England.