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Mon Chéri, Minuit
Serve in a
Nick & Nora glassGarnish:
Melt high-quality dark chocolate and spread it thinly on baking paper in an organic brushstroke shape. While the chocolate is still fluid, place three drops of maraschino cherry syrup (from the jar) on the surface using a bar spoon Allow it to fully set and peel carefully from the paper once solid.
How to make:
1. Add all ingredients to a mixing glass filled with ice
2. Stir for 20–25 seconds until perfectly chilled and diluted
3. Strain into a chilled Nick & Nora
4. Finish by placing the chocolate garnish delicately over the glass
| 1/2 fl oz | Heering Cherry Liqueur |
| 1 1/3 fl oz | Hennessy VSOP Infused Cacao Nib |
| 1/6 fl oz | Housemade Spiced Syrup |
| 1/6 fl oz | Tia Maria Cold Brew Coffee Liqueur |
| 1/6 fl oz | Gonzalez Byass Nectar Pedro Ximénez Sherry |
| 2 drop | Saline solution (20g sea salt to 80g water) or merest pinch of s |
| 5 drop | Acid Lactic Solution 20% |
