Ingredients
- 1½ ounces Pierre Ferrand 1840 cognac
- 1½ ounces Pineapple Ginger Shrub
- ¾ ounce Lustau Solera Sherry
- ½ ounce lemon juice
- ½ ounces Tempus Fugit Kina L’Aéro d’Or
- ½ ounce brown sugar maple simple syrup*
Instructions
Shake and strain over ice. Top with a red wine float. Garnish with pineapple cube.
*Heat equal parts of brown sugar, maple syrup and water until dissolved. Cool. Store in refrigerator.
