![Atardecer francés](/sites/tastefrance.com/files/styles/banner_xs_x1/public/2023-08/39_AzulCocktails-min.jpg?itok=SpXDYiMJ)
In this recipe from Romain Fornell’s Azul restaurant, we discover a classic old fashioned cocktail with cognac in the starring role.
Being an old fashioned, it is considered an after dinner drink, best enjoyed in good company after a meal, when you are not ready for the evening to end
Temps de préparation
5 min
Ingrédients Pour
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1 teaspoon
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20 ml
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2 dashes
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Préparation
1
Add the cognac, Bénédictine D.O.M. liqueur, fig liqueur and 2 dashes of cardamom bitters to a mixing beaker. Add a generous amount of ice and stir with a bar spoon.
The fig liqueur can be replaced with pear liqueur.
![](/sites/tastefrance.com/files/2023-08/42_AzulCocktails-min.jpg)
2
Strain into a glass that has been cooled in the freezer, leaving the ice in the mixing beaker.
The drink can be garnished with a shiso leaf, which adds a herbal note.
![](/sites/tastefrance.com/files/2023-08/45_AzulCocktails-min.jpg)
![](/sites/tastefrance.com/files/2023-08/46_AzulCocktails-min.jpg)
Contributeur
![Guillermo Neffke](/sites/tastefrance.com/files/styles/max_325x325/public/2022-04/Guillermo_Neffke.jpg.webp?itok=0AMD6DGM)
Guillermo Neffke
Editeur