Recipe

• 30 ml Cognac
• 1 Dash Crème De Menthe, White
• 30 ml Dry Vermouth
• 15 ml Grenadine
• 1 Dash Port, Red

Fill a shaker with ice cubes. Add all ingredients. Shake and strain into a cocktail glass.

History

Adapted from a recipe in David A. Embury’s 1948 The Fine Art of Mixing Drinks.

For Reference

• Vermouth
• Grenadine Syrup