Garnish:
Orange zest twist
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 fl oz | Camus VSOP Cognac |
| 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 blue above.
Comment:
Cognac and almond with lemon, apricot and rhubarb.
About:
Created in 2015 by Jamie Campbell at The Daffodil Restaurant, Cheltenham, England.
