Ingredients
Congac Vsop – 1 1/2 oz
Orange liqueur – 3 oz
Acid-adjusted mandarin frozen puree* – 1 oz
Chocolate bitters – 1 dash
If choosing to use a sugar rim, first wet the outside of the glass with an orange slice and tap the side of the glass into a small amount of fi ne sugar, and tap the glass to remove the excess sugar.
Set the prepared glass aside.
Add all the ingredients into a cocktail shaker and add plenty of ice.
Shake hard for 15 seconds, and fine strain into the prepared cocktail glass.
Garnish with a fresh orange peel.
Based in Seattle, Jonathan Stanyard develops an approach to cocktail that is both technical and sensitive. With more than twenty years of experience, he stands out for his attention to detail, his respect for ingredients and his ability to transform raw products into complex and balanced creations.
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