Garnish:
Mint leaf
How to make:
SHAKE first five ingredients with ice and fine strain into chilled glass. Use the back of a soup spoon to FLOAT port over drink.
| 1 fl oz | Cognac VSOP |
| 1 fl oz | Noilly Prat Extra Dry |
| 1/4 fl oz | Giffard Menthe Pastille white crème de menthe |
| 1 fl oz | Orange juice (freshly squeezed) |
| 1/2 fl oz | Giffard Grenadine Syrup |
| 1/2 fl oz | Tawny port (10 year old) |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
Invigorating and peppermint-fresh yet sophisticated and complex.
History:
Adapted from Victor Bergeron's Trader Vic's Bartender's Guide (1972 revised edition).
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