Ingredients
- 1 cube Brown sugar
- 3 dashCreole bitters
- 3 dashAromatic bitters
- 2 sprig Fresh thyme
- 50 mlCognac (brandy)
- 15 mlGrand Marnier
- 10 mlVermouth alla vaniglia
Method
- 1Select and pre-chill a COUPE GLASS.
- 2Prepare garnish of scorched thyme sprig.
- 3DASH bitters over sugar cube in stirring glass.
- 4MUDDLE cube to crush.
- 5ADD other ingredients and stir to dissolve sugar.
- 6Add ice and STIR.
- 7STRAIN into chilled glass.
- 8Garnish with scorched thyme sprig.
Styles
Autumn/fall
