Purgatory a la Française
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: stir
- Glass: Nick & Nora glass
- Ice: Ice
- Garnish: Lemon zest twist
- ABV: 23%
Ingredients
- Rémy Martin 1738 Cognac — 1½ oz (45 ml)
- Yellow Chartreuse liqueur — ⅓ oz (10 ml)
- Punt E Mes or other full-bodied vermouth — ⅔ oz (20 ml)
- Islay single malt (peated) Scotch whisky — ¼ oz (5 ml)
How to make it
- STIR all ingredients with ice.
- Strain into chilled glass.
An elegant cocktail with cognac and yellow chartreuse.
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