This fabulous cocktail, created by Claudio Grisorio for the deVigne Bar at the Mandeville Hotel, tastes delicious, and is also a visual delight, thanks to the addition of the osmanthus flower
1. Infuse the Cognac with the above elements for 2 weeks, until it changes colour, then filter and bottle it.
2. Pour 1000ml of the infused Coeur de Cognac into a single tea pot and fill it up with boiling water.
3. Mix gently and then pour it over the osmanthus flower bud, into a glass. The flower will open up within 2 minutes.
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