The collection FRAPIN 1270

Carroll Gardens

Jeremy Pascal, Opium Bar, Londres

Ingredients

• Cognac Frapin 1270 / 4 cl
• Homemade cordial with mango and ginger / 2 cl
• Saké Daijingo / 2,5 cl
• Amer Picon / 1 cl
• Ice
• Mango slices for garnish

Preparation

1. To prepare the mango and ginger cocktail: finely chop several slices of mango and ginger, marinate with sugar, then add water.
2. Filter, ready to use.
3. Remove a glass from the freezer and decorate the rim with melted dark chocolate. Sprinkle the glass with cocoa powder.
4. Prepare the cocktail: place all ingredients, except garnish, in a shaker with ice.
5. Mix well. Strain into prepared glass.
6. Garnish with mango slices.