Diable à Quattre
Ingredients
- 1 oz Cognac
- 2⁄3 oz Batavia Arrack van Oosten
- 2⁄3 oz Bénédictine D.O.M. liqueur
- 2⁄3 oz White crème de cacao liqueur
- 2 drop Saline solution (20g sea salt to 80g water) or merest pinch of s
Method
Glassware:
Serve in a Coupe glass
Prepare:
- Select and pre-chill a COUPE GLASS.
- No garnish to prepare.
Method:
- STIR all ingredients with ice.
- STRAIN into chilled glass.
Garnish:
- Serve naked, without garnish.
Nutrition:
One serving of Diable à Quattre contains 249 calories
History:
Adapted from a recipe in Elvezio Grassi's 1936 book Mille Misture which was introduced to us by J. E. Clapham of Clapham Cocktails.
Review:
The original, 1936 recipe is perhaps a tad full-on and sweet when served straight-up, so some may prefer the added dilution that comes with serving on the rocks.
