Late Night

Difford's Guide

Ingredients

Barware

Coupe
Measuring jigger
Mixing glass
Bar spoon
Strainer
Fine sieve

Nutrition

196 Calories

Bartender

Late Night image

Serve in

Coupe

Garnish:

Dust with grated tonka beans & dried rose petals

How to make:

STIR all ingredients with ice and fine strain into chilled glass.

1 34 fl oz Cognac VSOP
34 fl oz William pear liqueur
12 fl oz Oloroso sherry
3 drop Bob's Abbotts Bitters
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Our comment:

This boozy stirred drink hits a perfect balance between sweet fruity pear, rich oloroso sherry and fortifying cognac.

History:

Adapted from a drink created in 2015 by Claudia Agliano at 34 Restaurant, Mayfair, London, England. Claudia’s original recipe calls for Martell XO cognac.

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