1 oz (30 ml) Chambord
1½ oz (45 ml) Dujardin VSOP Brandy
½ oz (15 ml) lemon juice
2 dashes Bittered Sling Kensington Bitters
Vanilla Sugar, to rim glass, recipe follows
lemon zest, for garnish
- In a cocktail shaker with cubed ice, combine Chambord, brandy, lemon juice and bitters. Shake vigorously and strain into a small wine glass rimmed with vanilla sugar and garnish with a lemon zest.
- TO MAKE VANILLA SUGAR: In a bowl, mix 2 cups (500 ml) sugar with 1 tsp (5 ml) pure vanilla extract. Mix thoroughly then spread out mixture on baking sheet to dry (20 to 25 minutes). Store at room temperature.