Plus Je T'embrasse

Crafted by Hannah Chamberlain, Spirited LA


Cognac Frapin 1270 / 2.5 oz
Cinnamon Raisin Syrup / .5 oz
Orange Bitters / 1 dash
Angostura Bitters / 1 dash


Add all ingredients to a mixing glass 3/4 full of ice. Stir 20-30 seconds before straining over a large clear cube. Garnish with orange twist and raisin.
Syrup Ingredients: 1 cup of water, 1,25 cup of Demerara Sugar, 1 cup of raisins, 4 sticks of cinnamon.
Bring a saucepan of water to a boil. Next, stir in the Demerara Sugar stirring constantly until it dissolves. Reduce heat to a low simmer, then add the raisins. Stir intermittently for 10 minutes. Then add the cinnamon sticks and continue to simmer over low heater an additional five minutes. Fine strain out the raisins and cinnamon sticks and allow the syrup to cool to room temperature.


Enjoy this cocktail recipe with our Frapin 1270 cognac exclusively harvested, distilled and aged at the estate, in the heart of the Grande Champagne, 1st Cru of cognac.

Share the recipe