|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.
Zesty orange and cognac with orange curd contributing a creamy mouthfeel.
Adapted from a recipe created in 2015 by Martin Hughes at Rocket Restaurant, London, England.