The collection Frapin VSOP

Feather in the cap

Dav Eames, The Gilbert Scott, Londres

Ingredients

• 4 cl of Frapin VSOP Cognac
• 0.5 cl of Grand Marnier
• 1 cl of fig liqueur
• 1 cl of apricot liqueur
• 2 cl of Manzanilla sherry
• 2 dashes of Angostura bitters
• 1 lemon zest

Preparation

1. In a mixing glass filled with ice cubes, add 4 cl Frapin VSOP Cognac, 0.5 cl Grand Marnier, 1 cl fig cream, 1 cl apricot cream, 2 cl Manzanilla Sherry and 2 drops Angostura Bitters, then stir.
2. Empty the cocktail glass previously filled with ice cubes, then pour in the contents of the mixing glass.
3. Add lemon zest.