Cognac Cocktail: Fleur de Lis

• 1 1/2 ozVSOP Cognac
• 3/4 ozstrawberry-rhubarb cordial
• 1/2 ozelderflower liqueur
• 1/2 ozruby port
• 1 ozfresh lemon juice
• 2 dashesPeychaud’s or creole bitters

Preparation

1. 1.

   Shake all the ingredients in a shaker with ice. Strain over pebble ice, then garnish.

2. 2.

   Strawberry Rhubarb Cordial600 ml. cane syrup (2:1 by weight) 600 ml. honey syrup (1:1 by volume) 400 grams frozen strawberries 1/2 oz. rhubarb bitters or 200 g. sliced, frozen rhubarb stalk

3. 3.

   Combine all the ingredients in a saucepan and bring to a boil. Simmer for approximately 10-20 minutes with the lid on until fruit has fully infused into the syrup. Allow it to cool, then strain through a fine strainer and bottle.