The Martell Reverie

Ingredients

• 45 ml Martell VSOP Cognac
• 20 ml Amontillado sherry
• 15 ml Crème de cacao (white)
• 10 ml Fresh lemon juice
• 7 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
2. Stir continuously for 12-15 seconds until well-chilled
3. Strain through a fine mesh strainer into the prepared glass
4. Express the oils from a lemon twist over the surface

Coupe glass chilled to 4°C