How to make:
STIR all ingredients with ice and strain into chilled glass.
Smoked cinnamon rim & mandarin zest (discarded)
Cognac, vermouth and elderflower liqueur combine harmoniously in this short, boozy cocktail.
Created by Pablo Ayos at Ibiza Bartenders Bar School, Ibiza, Spain. Pablo’s recipe originally called for ¾ shot Dos Deus Vermouth,