Feather in the cap

Crafted by Dav Eames, The Gilbert Scott, London


4cl Cognac Frapin VSOP
1cl Fig cream
1cl Apricot cream
0.5cl Grand Marnier
2cl Manzanilla Sherry
1 dash Angostura bitters
Lemon peel for garnish


Fill your cocktail glass with ice.
Put all the ingredients into the mixing glass, top up with ice and shake.
Throw the ice from the cocktail glass.
Strain the cocktail into the serving glass with a cocktail strainer.
Garnish with a lemon peel.


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


Credit photo: Jen Balcombe

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