Ingredients
- 1 2⁄3 fl oz Cognac (brandy)
- 1⁄3 fl oz Ferrand Dry Curaçao
- 1⁄4 fl oz Luxardo Maraschino liqueur
- 1⁄6 fl oz Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix)
- 1⁄2 fl oz Lemon juice (freshly squeezed)
- 2 dash Angostura Aromatic Bitters
- 2 drop Saline solution (20g sea salt to 80g water) or merest pinch of s optional
Method
- 1Photographed in an Urban Bar Classic Flute (6oz/17cl).
