Name: The Devil In Me
Prep time: 2 min
Total time: 2 min
Yield: 1
Cuisine: Cocktail
Ingredients: 45 ml Cognac (brandy); 10 ml Chili liqueur; 15 ml Umeshu plum sake / Japanese plum wine; 10 ml Maraschino liqueur; 1 Chocolate bitters

Serve in

Martini glass

Garnish:

Luxardo maraschino cherry

How to make:

STIR all ingredients with ice and strain into chilled glass.

1 1/2 fl oz	Cognac (brandy)
1/3 fl oz	Chili liqueur
1/2 fl oz	Akashi-Tai Shiraume Ginjo Umeshu
1/3 fl oz	Luxardo Maraschino liqueur
1 dash	Bob's Chocolate bitters
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Buy direct from

Hardy VSOP Organic Fine cognac, 70cl

£ 52.95 £ 3.42 per cocktail, makes 15.5 Ancho Reyes chili liqueur, 70cl

£ 42.50 £ 0.61 per cocktail, makes 70 Bob's Chocolate bitters, 10cl

£ 14.95 £ 0.30 per cocktail, makes 50

£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.

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Review:

Plum sake, chilli spice and maraschino cherry delicately flavour cognac in this stirred, boozy after-dinner cocktail.

History:

Adapted from a recipe created in 2015 by Grant Murray at Bar One, Inverness, Scotland.

Nutrition:

170 calories

Alcohol content:

1.7 standard drinks
28.92% alc./vol. (57.84° proof)
23.2 grams of pure alcohol

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Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.