Bon Vivant’s Coupette

October 26, 2013

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METHOD AND INGREDIENTS

In a mixing glass place the following:

40 ml Hennessy Fine de Cognac
25 ml Plum sake
20 ml Benedictine
3 Drops grapefruit bitters
2 Drops chocolate bitters
Add cubed ice (mixing glass to be 70% full of ice)
Stir until the liquid toch all the ice cubes
Strain into the serving glass
Garnish with 1 purple shiso leaf