By Margot Crété (L’Absinthe, Rouen) : “In this cocktail, I wanted strength and indulgent notes. I love highlighting local products, which is why I used Pommeau de Normandie.”
ingredients
50ml Cognac & Bourbon infused with pecan nuts 20ml red Vermouth 20ml Pommeau de Normandie 5ml Bénédictine 1 dash of Angostura Pecan nuts
In a mixing glass, add ice cubes, then the ingredients, and stir with a spoon. In a pan, caramelize a few pecans with sugar. Add clear ice or regular ice cubes to a glass. Pour the mixture, then top the cocktail with a pecan before enjoying.
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