12.27.2010

HALLELUJAH COCKTAIL



1 oz cognac (Pierre Ferrand Ambre)
4 drops lime juice
1½ oz Italian (sweet) vermouth (Punt e Mes, or try Carpano Antica or Dolin Rouge)
¾ oz aged rum or rye whiskey (use rum for a sweeter drink, rye for a spicier one)
½ tsp grenadine (for a fun twist on the rum version, try falernum here)
Shake all ingredients with ice and strain into a cocktail glass. Garnish with a cherry and serve.

No comments:

Post a Comment