Ingredients

1 liter Cognac

1 cup walnut halves

2 tablespoons (1 ounce) Benedictine liqueur

1 dash bitters

1 cup ice cubes plus 1 large cube

1 fresh cherry

• Special equipment: funnel, coffee filter

Description

Eben Freeman, Bartender Of Tailor Restaurant In New York City, Developed This Bitter, Cognac-based Cocktail, Which Makes For A Great After-dinner Drink.

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