Serves 1. Recipe is by Paul Sevigny, Disaronno’s Northeast brand ambassador, who says the cocktail is refreshing for a hot day. It was paired with Gulf Shrimp and Grits New Orleans-style by Hotel Mazarin chef Agnes Bellet at the Tales of the Cocktail Spirited Dinner presented by Disaronno and Tia Maria in New Orleans July 17.
1 part Disaronno liqueur
1 part Pierre Ferrand 1840 Cognac
1 part fresh lime juice
1/4 part lime simple syrup
10 dashes Peychauds Bitters
1. Add Disaronno, Cognac, lime juice and syrup to an oversized highball glass. Fill the glass halfway with crushed ice.
2. With a swizzle stick, or bar spoon, swizzle the cocktail until the glass becomes frothy. Then add crushed ice to the top of the glass. Garnish with bitters and a mint sprig.