- 2.0 oz. Cognac
- 0.25 oz. crème de cacao (Tempus Fugit)
- 0.25 oz. chile liqueur (Giffard Piment d’Espelette)
- 0.25 oz. Green Chartreuse
- 0.25 oz. lime juice
- dash of Dale Degroff’s Pimento Aromatic bitters
Shake with ice and strain into coupe.
This drink grew from the chile liqueur I had recently acquired. I’ve combined chile and chocolate in the past with some success so moved in that direction, but this time opted for Cognac over tequila. Acid was necessary from the lime to cut the heat and sweet, and the Chartreuse gives it a nice herbal depth and pairs well with the Cognac. The bitters round it all out.
The name probably doesn’t need much explanation. I never can turn down a bad pun.
Leave a Reply