Feb. 25, 2016, 12:52 p.m.
Created by Julia Momose, head bartender at GreenRiver (Chicago). Read more about cheese-based cocktails here.
- 1 dash Burlesque Bitters
- 1 bar spoon mascarpone cheese
- 0.75 ounce lemon juice
- 1 ounce vanilla syrup
- 0.25 ounce Creme de Noyeaux
- 0.25 ounce Kirsch Mix
- 2 ounces Pierre Ferrand 1840 Cognac
Combine elements and shake. Pour into a coupe glass over ice and garnish with freshly grated nutmeg.