Rachel
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: shake
- Glass: Highball (max 10oz/300ml)
- Ice: Ice
- Garnish: Lemon zest twist
- ABV: 11%
Ingredients
- Rémy Martin 1738 Cognac — 1⅓ oz (40 ml)
- Kwai Feh lychee liqueur — 1 oz (30 ml)
- Lemon juice (freshly squeezed) — ⅔ oz (20 ml)
- Thomas Henry Soda Water — Top up with
- Giffard Noir de Bourgogne Cassis — ¼ oz (5 ml)
How to make it
- SHAKE first 3 ingredients with ice.
- Strain into ice-filled glass.
- TOP with soda water and drizzle crème de cassis on surface of drink.
A refreshing cocktail with cognac and lychee.
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