Ingredients
2 oz of Hennessy V.S. cognac
1 oz fresh sugar cane juice
1/4 oz of passion fruit puree (maracuyá or parchita)
1/2 oz of simple syrup (1 part sugar and 1 part water)
2 drops of orange bitters
2 drops of bitter
Lemon peel for garnish
Brandied cherry to decorate
Preparation
In a shaker with ice add the cognac, the sugar cane juice, passion fruit puree and bitters.
Shake vigorously and double strain into a short glass.
Garnish with lemon peel and cherry.
(*) Recipe by mixologist Joseph D. Solis
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