Labour of Love by Rueben Clark, head bartender of Hockley Arts Club (Nottingham)
Ingredients
1 + 1/4 oz Mozart Dry Chocolate Eau de Vie
1oz Chambord Black Raspberry Liqueur
1oz Noix Saint Jean
1/2oz Luxardo Maraschino
2 Drops of Rosewater
Preparation
Add all ingredients to a mixing glass and stir over ice for up to 1 minute and strain into a coupe style glass.
The cocktail is then aromatised with a homemade Tonka Bean perfume
© photo : Adrian Cook
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Noix de la St Jean
75 cl - 15°
Hand crushed Dauphiné green walnuts, harvested at Saint-Jean, muscade and cinnamon lend this aperitif its spicy and fruity flavours.