Bitter, Creamy||

Espresso Cognac Tail

Name: Espresso Cognac Tail
Cook time: 5 min
Total time: 5 min
Yield: 1
Ingredients: 50 ml Rémy Martin VSOP; 1 cl dark crème de cacao; 30 ml espresso; 5 ml brandied cherry juice (or Luxardo maraschino cherry juice)

AN ELEGANT, CREAMY AND BITTER COCKTAIL

In this creamy delicacy, the richness of Rémy Martin VSOP becomes even more luxurious when paired with coffee and cherry flavours.

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How to make this cocktail

DIFFICULTY

medium

occasion

After lunch/dinner

PREPARATION TIME

5 minutes

GLASSWARE

Martini glass

INGREDIENTS

50 ml Rémy Martin VSOP
1 cl dark crème de cacao
30 ml espresso
5 ml brandied cherry juice (or Luxardo maraschino cherry juice)

1¾ oz Rémy Martin VSOP
1/3 oz dark crème de cacao
1 oz espresso
1/6 oz brandied cherry juice (or Luxardo maraschino cherry juice) 2 dashes sour cherry bitters

5d cl Rémy Martin VSOP
10 ml dark crème de cacao
3 cl espresso
0.5 cl brandied cherry juice (or Luxardo maraschino cherry juice) 2 dashes sour cherry bitters

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HOW TO MAKE THE
ESPRESSO COGNAC TAIL

Combine 50 ml of Rémy Martin VSOP, 10 ml of dark crème de cacao, 30 ml of espresso, 5 ml of brandied cherry juice (or Luxardo maraschino cherry juice), and 2 dashes of sour cherry bitters in a cocktail shaker filled with ice.
Shake and strain into a martini glass.
Garnish with a floating mint leaf.