The collection Frapin VSOP
Land and sea
Lauren Taylor, Romain Shabodalov & Hamish Dowie, Hawksmoor in Spitalfields, Londres
TartHerbaceousAutomne
Ingredients
- 3 cl of Frapin VSOP Cognac
- 2 cl of lemon juice
- 2 cl of parsnip with sherry
- 1.25 cl of hazelnut orgeat
- 1 drop of absinthe
Preparation
- Put all the ingredients in a shaker with ice, shake, then strain into a cocktail glass using a cocktail strainer.
- Garnish with a slice of parsnip.
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