Ingredients
- 1 fl oz Cognac (brandy)
- 1 fl oz Light gold rum (1-3 year old molasses column)
- 2⁄3 fl oz Giffard Crème de Pêche de Vigne liqueur
- 1 fl oz Cold black breakfast tea
- 1⁄2 fl oz Lemon juice (freshly squeezed)
- 1⁄3 fl oz Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix)
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