Claret is the liquor for boys, port for men; but he who aspires to be a hero must drink brandy.
So said Samuel Johnson, one of the greatest British authors of all-time. This recipe celebrating Johnson took master mixologist Rob Wood, who has starred in some of the country’s top cocktail bars including the Kenilworth, nearly a year to perfect. And perfect is precisely how it tastes!
- 30ml Hennessy Fine de Cognac
- 15ml Reduction of Fonseca Bin 27 Port
- 15ml Rubis Wine (chocolate flavoured fortified wine)
- Dash of Fee Brother Barrel Aged Bitters
Pour the ingredients into a cocktail shaker filled with ice. Shake well. Serve over ice in a rocks glass. Garnish with a lemon peel.