The balance of a cognac aged at least 4 years in oak barrels and a half-roasted cold-infused Ethiopian mocha coffee: a modern and daring version of the espresso martini signed Le Syndicat Notes: green coffee, peanut, apricot, acacia, iris and white pepper Our recipe: Espresso is replaced by a cold brew (a cold brew for 24 hours), which preserves the intensity of the coffee while preserving subtle fresh notes of almond and peanut. The Cognac used is a VSOP cognac from Maison Hine (H by Hine edition) that brings woody and complex notes to the recipes. Consumption advice: Place ice in a low ball glass Shake the can Pour its contents onto the ice Wait 1 minute Taste