Jus de Pâques

Jus de Pâques, created by Mo Kaba, Frohsinn, Francfort, Germany

2 oz of Pierre Ferrand 1840 cognac

1 oz of egg liqueur

0,85 oz of vanilla syrup

1 oz of pineapple juice

6 grain of grilled cardamom

0,5 oz of Fino Lustau xérès

0,35 oz of egg yolk


Share twitter facebook