Garnish:
Sprinkle crushed dried raspberries over drink
How to make:
SHAKE all ingredients with ice and strain into chilled glass.
| 1 fl oz | Cognac VSOP |
| 1 fl oz | Mandarine Napoleon liqueur |
| 1/2 fl oz | Triple sec liqueur (40%) |
| 1/2 fl oz | Lemon juice (freshly squeezed) |
| 1 spoon | Orange curd |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
Zesty orange and cognac with orange curd contributing a creamy mouthfeel.
History:
Adapted from a recipe created in 2015 by Martin Hughes at Rocket Restaurant, London, England.
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