Garnish:
Half strawberry & mint sprig
How to make:
STIR strawberry conserve and cognac in base of shaker until conserve is dissolved. Add other ingredients, SHAKE with ice and fine strain into ice-filled glass.
| 1 spoon | Strawberry conserve jam (heaped) |
| 1 2/3 fl oz | Cognac VSOP |
| 2/3 fl oz | Pinot Noir red wine |
| 1/2 fl oz | Lemon juice (freshly squeezed) |
| 1/6 fl oz | Giffard Sugar Cane Syrup |
| 2 dash | Angostura or other aromatic bitters |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Our review:
As Robb, the creator of this drink, says, it is "short strong and fruity, pulls out all the deeper notes from the cognac."
History:
Created by Robb Collins when he was Group Head Bartender at London Cocktail Club, London, England. Developed for Cocktails in The City summer 2017.
A variation on Salvatore Calabrese's Breakfast Martini. The history of this cocktail and additional variations can be found on our Breakfast Martini cocktail page.
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