Papa Bear
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: shake
- Glass: Coupe glass
- Ice: Ice
- Garnish: Lemon zest twist
- ABV: 20%
Ingredients
- Honey sugar syrup — 1 spoon
- Rémy Martin 1738 Cognac — 1½ oz (45 ml)
- Honey liqueur (spiced) — 1½ oz (45 ml)
- Lemon juice (freshly squeezed) — ¾ oz (22.5 ml)
How to make it
- SHAKE all ingredients with ice.
- Fine strain into chilled glass.
A cocktail with honey and cognac.
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