The Beloved

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Serve in

Coupe...
2 fl oz Cognac
¼ fl oz Mozart Chocolate Vodka
¼ fl oz Pedro Ximénez sherry
fl oz Giffard Banane du Brésil crème de banane liqueur
1 dash Peychaud's Aromatic Bitters
1 drop Saline solution 10:1 (5g sea salt to 50ml water)
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How to make:

STIR all ingredients with ice and strain into chilled glass.

Garnish:

Luxardo maraschino cherry

Comment:

A wonderfully complex marriage of cognac, distilled chocolate, rich Pedro Ximénez and banana liqueur with aromatic bitters and a dash of brine.

Origin:

Adapted from a drink created in 2015 by James Wall at Hawksmoor, Air Street, London, England.

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Chocolate Spirit

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