|1⁄6 fl oz||La Fee Parisienne absinthe|
|1 dried||Star anise|
|1 1⁄2 fl oz||Camus VSOP Cognac|
|1⁄2 fl oz||Benedictine D.O.M.|
|1⁄2 fl oz||Coffee liqueur|
|1⁄4 fl oz||Fino sherry|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
A boozy stirred sipper, perhaps after-dinner cognac-based cocktail, with hints of anise coffee and dry sherry complexity.
Adapted from a recipe created in 2015 by Isaac Windsor at The Milk Thistle, Bristol, England.