St. Stephen's Sour

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: Highball (max 10oz/300ml)
• Ice: Crushed ice
• Garnish: Lemon zest twist
• ABV: 19%

Ingredients

• Rémy Martin 1738 Cognac — 1 oz (30 ml)
• Havana Club 7yo rum — 1 oz (30 ml)
• Lemon juice (freshly squeezed) — ¾ oz (22.5 ml)
• Giffard Orgeat Syrup — ½ oz (15 ml)

How to make it

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

A refreshing cocktail with cognac and rum.

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