Onyx River Crusta

Onyx River Crusta, created by Joseph Akhavan, La Conserverie, Paris

5.5 cl (1.8 oz.) Pierre Ferrand 1840 Cognac

1 cl (0.3 oz.) Pierre Ferrand Dry Curacao

1 cl (0.3 oz.) Luxardo Maraschino Liqueur

0.5 cl (0.2 oz.) Suze "Saveur d'Autrefois" Liqueur

1 cl (0.3 oz.) freshly squeezed lemon juice

2 drops Scrappy's Lavender Bitters

1 dash Dr. Adam Elmegirab's Dandelion & Burdock Bitters

 

Pour all the ingredients into a shaker. Fill with ice, shake and strain into a chilled stem glass, the outside of which has been entirely coated with icing sugar. Add two or three ice cubes to the glass according to its size then press an orange zest over the glass.

 

Garnish with:

3 sprigs of lavender

Orange Crusta (a long strip of orange zest that lines the whole of the inside rim of the glass)

 

"The name I have given to this cocktail was inspired by the Pierre Ferrand 1840 Original Formula Cognac bottle. 1840 was the year in which the Antarctic was discovered. My cocktail symbolizes an entire iceberg, with an ice-cube on the surface and icing sugar all-round the glass as a reminder of the frosty, icy aspect associated with Antarctica." Joseph Akhavan



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