|1 fl oz||Cognac|
|2/3 fl oz||Disaronno amaretto|
|2/3 fl oz||Lemon juice (freshly squeezed)|
|1/2 fl oz||Giffard Abricot du Roussillon|
|1/3 fl oz||Rhubarb sugar syrup|
|2 dash||Orange Bitters by Angostura|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Cognac and almond with lemon, apricot and rhubarb.
Created in 2015 by Jamie Campbell at The Daffodil Restaurant, Cheltenham, England.