Garnish:
Orange zest twist
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
1 fl oz | Rémy Martin 1738 Cognac |
2/3 fl oz | Disaronno amaretto |
2/3 fl oz | Lemon juice (freshly squeezed) |
1/2 fl oz | Giffard Abricot du Roussillon liqueur |
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.
Review:
Cognac and almond with lemon, apricot and rhubarb.
History:
Created in 2015 by Jamie Campbell at The Daffodil Restaurant, Cheltenham, England.
Nutrition:
There are approximately 210 calories in one serving of Saronno's Sweetheart.
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