The Devil In Me

The Devil In Me image

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Copa Martinera...
fl oz Coñac
fl oz Ancho Reyes
½ fl oz Akashi-Tai Shiraume Ginjo Umeshu
fl oz Luxardo Maraschino liqueur
1 toque Bob's Chocolate Bitters
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Cómo se hace:

STIR all ingredients with ice and strain into chilled glass.

Garnitura:

Luxardo maraschino cherry

Historia:

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

Acerca de:

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

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Cognac
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Chili liqueur

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