The collection Frapin VSOP

Land and sea

Lauren Taylor, Romain Shabodalov & Hamish Dowie, Hawksmoor in Spitalfields, Londres

Ingredients

• 3 cl of Frapin VSOP Cognac
• 2 cl of lemon juice
• 2 cl of parsnip with sherry
• 1.25 cl of hazelnut orgeat
• 1 drop of absinthe

Preparation

1. Put all the ingredients in a shaker with ice, shake, then strain into a cocktail glass using a cocktail strainer.
2. Garnish with a slice of parsnip.