Arnt Gulbrandsen
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A cognac apéritif

Yesterday (which is to say, last year) I couldn't remember either name or recipe of the apéritif I wanted to make, I only remembered I got it from some cognac promotion site many years ago. Today I remember everything (and the site still exists), but it's a little late now.

Its name is Hold-up, and it is prepared thusly: Two parts cognac (VS, nothing fancy), one part triple sec, one part lemon juice, one part sugar syrup, a little pepper. Mix, leave to stand for a few hours, pour over ice cubes and serve.