Name: Diable à Quattre
Total time: 3 min
Cuisine: Cocktail
Ingredients: 30 ml Cognac (brandy); 20 ml Batavia arrack; 20 ml Bénédictine D.O.M.; 20 ml White crème de cacao; 2 drop Saline solution 4:1

Diable à Quattre
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Serve in a Coupe glass

Ingredients:
1 oz	Rémy Martin V.S.O.P. cognac
²⁄₃ oz	Batavia Arrack van Oosten
²⁄₃ oz	Bénédictine D.O.M. liqueur
²⁄₃ oz	White crème de cacao liqueur
2 drop	Saline solution 4:1 (20g sea salt to 80g water)

Read about cocktail measures and measuring

Prepare:

Select and pre-chill a COUPE GLASS.
No garnish to prepare.

How to make:

STIR all ingredients with ice.
STRAIN into chilled glass.

Garnish:

Serve naked, without garnish.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

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Review:

The original, 1936 recipe is perhaps a tad full-on and sweet when served straight-up, so some may prefer the added dilution that comes with serving on the rocks.

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History:

Adapted from a recipe in Elvezio Grassi's 1936 book Mille Misture which was introduced to us by J. E. Clapham of Clapham Cocktails.

Diable à Quattre (Classico).
Versate in un calice piccolo a flute:
25% Arak di Batavia
25% Crema di Cacao
25% Bénédictine
25% Cognac Vecchio.
Servite.
Elvezio Grassi, Mille Misture, 1936

Alcohol content:

2 standard drinks
30.6% alc./vol. (30.6° proof)
27.6 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.