The Hine Reserve

Ingredients

• 45 ml Hine Rare V.S.O.P Fine Champagne Cognac
• 20 ml Amontillado Sherry
• 15 ml Crème de Cacao (white)
• 10 ml Fresh Lemon Juice
• 8 ml Honey Syrup (1:1 ratio)
• 2 dashes Angostura Bitters
• 1 dash Walnut Bitters

Method

1. Add all ingredients to a mixing glass filled with ice cubes
2. Stir continuously for 12-15 seconds until well-chilled
3. Strain into a pre-chilled coupe glass using a Hawthorne strainer
4. Express the oils from a lemon twist over the surface
5. Allow the drink to settle for 3 seconds before serving

Coupe glass, chilled. Garnish with a single lemon twist (approximately 5cm long) placed horizontally across the rim.