Devil's
Ingredients
- 2 oz Cognac
- 1 oz Giffard Peppermint Pastille crème de menthe
Method
Glassware:
Serve in a Coupe glass
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of mint leaf.
Method:
- STIR all ingredients with ice.
- FINE STRAIN into chilled glass.
Garnish:
- Garnish with mint leaf.
History:
Adapted from a recipe in Robert Vermeire's 1922 Cocktails – How to Mix Them
Review:
An opal green, cleansing, minty brandy, digestivo/late-night sipper.
