Ingredients required for this cocktail
For 1 glass you need:
- 45ml cognac infused with smoked bacon & sage
- 15ml Xeres Oloroso
- 2 drops bitters orange
- 10ml shrub sauce coq au vin
For the cognac infused with smoked bacon & sage, 1L
- 70cl cognac
- 1 packet smoked bacon
- 1 bunch sage
In a saucepan, melt the smoked bacon with the sage. Strain and collect the fat from the bacon. Place the fat in the cognac and stir gently.
Freeze for 24 hours.
Remove the layer of fat that has risen to the surface and filter through a coffee filter.
For the shrub sauce coq au vin, 1.5L
- 30cl balsamic vinegar
- 70cl red wine
- 1 red onion
- 1kg honey black pepper
In a saucepan, cook the sliced red onion. When well colored, deglaze with the balsamic vinegar and add the red wine, honey and pepper. Stir until the honey dissolves over high heat. When boiling, lower the heat and let simmer for 5min.
Filter and refrigerate.
Serve and enjoy!