METHOD AND INGREDIENTS

In a shaker tin place the following:
1/2 Tamarillo cut in to 4 pieces – Muddle
1 Tbs Yuzu marmalade
40 ml Henessy fine de cognac
25 ml Apricot juice
12.5 Gancia Rosso wermouth
10 ml Cane syrup

Add ice cubes
Shake
Double strain into a serving glass over ice ball