Garnish:
Spritz Kampot pepper tincture, 2 lemon swaths.
How to make:
Stir all ingredients and strain into ice filled glass.
| 1 1/4 fl oz | Rutte Dry Gin |
| 3/4 fl oz | Fino sherry |
| 1/2 fl oz | Cherry Heering cherry brandy liqueur |
| 1/4 fl oz | Martini Rosso sweet vermouth |
| 1 spoon | Fernet liqueur |
| 3 dash | Angostura Aromatic Bitters |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
History:
Created by Annemarie Sagoi, from Le Boutier, Phnom Penh, Cambodia for the 2016 Cherry Heering Classic Challenge.
Nutrition:
There are approximately 167 calories in one serving of Cambodian Coley.
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