1 shaker, 1 strainer, 1 jigger, 1 blender, ice cubes
For the syrup: 1 pan, 1 spoon, weighing scales, 1 sieve
Serve in a long drink glass.
Important: all final preparations must be measured with a jigger before being added to the cocktail.
For the laurel-citronella syrup: Peel the citronella stick, place in cold water (200gr) with the laurel, bring to a simmer, set aside for 1 hour, filter. Add the sugar little by little, stir until completely dissolved. For the cardamom-saffron syrup: Put a pinch of saffron and 3 crushed cardamom seeds in cold water (200gr), bring to a simmer, set aside for 1 hour, filter. Add sugar little by little, stir until completely dissolved.
Put the cognac, with the laurel-citronella syrup (or cardamom-saffron syrup) in a shaker.
Pour into a glass filled with ice cubes, filtering through the strainer.
Top with ginger ale.
Squeeze lemon and add zest and laurel leaf to garnish.
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Please do not share with anyone under 18. Drink responsibly.