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Course:
Drinks
Keyword:
Calvados, Cognac, apple juice, pomegranate, dry vermouth, rhubarb bitters
Ingredients
1
oz.
Cinzano Rosso
1
oz.
Vermouth Routin Blanc
½
oz.
Calvados
½
oz.
Pierre Ferrand Cognac
Rhubarb bitters
3 dashes
Instructions
Add all ingredients into a mixing glass.
Add ice and stir with ice.
Strain into coupe glass.
Garnish with rhubarb bitters.
Notes
Enrique Diaz, head bartender at Bar Bastion in New York, created this recipe.
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