Juliette

Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.

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• Method: shake
• Glass: Collins glass
• Ice: Ice
• Garnish: Pineapple wedge & Luxardo Maraschino cherry
• ABV: 13%

Ingredients

• Rémy Martin 1738 Cognac — 1 oz (30 ml)
• Pear & cognac liqueur — 1 oz (30 ml)
• Giffard Framboise de Ronce (raspberry liqueur) — ¼ oz (7.5 ml)
• Cranberry juice (sweetened) — 2½ oz (75 ml)
• Pineapple juice (fresh pressed) — 1 oz (30 ml)

How to make it

1. SHAKE all ingredients with ice.
2. Strain into ice-filled glass.

A cocktail with cognac and pineapple.

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