Garnish:
Sprinkle crushed dried raspberries over drink
How to make:
SHAKE all ingredients with ice and strain into chilled glass.
1 fl oz | Rémy Martin V.S.O.P. cognac |
1 fl oz | Mandarine Napoleon liqueur |
1/2 fl oz | Cointreau triple sec liqueur |
1/2 fl oz | Lemon juice (freshly squeezed) |
1 barspoon | Orange curd |
Read about cocktail measures and measuring.
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.
Alcohol content:
- 1.5 standard drinks
- 24.02% alc./vol. (48.04° proof)
- 21.6 grams of pure alcohol
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