Serve in

Garnish:

Mandarin peel

How to make:

Preheat the salted butter caramel before making the cocktail.

Chill the coupe glass on its side while waiting, ice the shaker in the large part, pour into the small part 45 ml cognac, 30 ml mandarin liqueur, 25 ml verjuice, 15 ml pommeau, 1 barspoon salted butter caramel, 1 pinch salt.

Shake vigorously for 7/8 seconds and double-strain into the coupe glass, expressing a mandarin peel on the glass.