1 1⁄2 oz Cognac, Camus VS
1⁄2 oz Lemon juice
1⁄2 oz Tangerine juice
1⁄2 oz Ginger liqueur (Barrow's Intense)
1⁄2 oz Simple syrup (Tangerine syrup - see notes)
1 twst Tangerine peel (as garnish)

Shake, strain, up.


Tangerine syrup - Original calls for 1/2 tangerine peel added to juice of one tangerine to 3 Tbs sugar "macerated in microwave". I just used 1:1 sugar/juice cold shaken.

Other variations:

I used Asbach German brandy instead of cognac, The King's Ginger instead of Barrow's and lemon instead of tangerine peel for garnish

Cocktail summary
Created by
Julia Tunstall, A Bar Above
Is an
authentic recipe
Not yet rated
4.5 stars
(2 ratings)
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