How to make:
Dry shake all ingredients together, then shake vigorously with cubed ice and double strain into a chilled coupe glass.
Dash of Angostura Bitters drawn across foam
Tea tannins and zesty lemon balance rich Pedro Ximenez sherry, all layered over a cognac base.
Adapted from a recipe created in 2015 by Felix Cohen at Manhattans Project, Dalston, London, England.