- 2 cl Armagnac
- 3 cl Amaretto
- 1 cl Vanilla syrup
- 2 cl Fresh Rhubarb juice
- 4 cl Pear Purée
Required equipment: Shaker (Boston shaker and half tin)
Pour all the ingredients into the half tin and add ice cubes. Shake vigorously. Pour the contents back into a vintage glass on ice. Finish the cocktail with a decoration (a nice slice of pear or a piece of rhubarb).
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