Ingredients
- 60 mlCognac (brandy)
- 30 mlRed quinquina e.g. Dubonnet, Byrrh
- 5 mlRose petal liqueur
- 1 dashCreole bitters
Method
- 1Select and pre-chill a COUPE GLASS.
- 2Prepare garnish of float rose petal.
- 3STIR all ingredients with ice.
- 4FINE STRAIN into chilled glass.
Styles
After dinner/digestifNightcap/sippingShort and stirred
