Mike Yen - L'Auberge Del Mar
L'Auberge Del Mar San Diego, CA
1 part Cointreau
2 parts saffron infused Remy Martin Cognac
1 part Amaro Montenegro
1 part fresh squeezed meyer lemon juice
Garnish: Long peel of meyer lemon
Pre-chill a coupe glass. Rim the coupe glass with garam marsala sugar and set aside. Combine all ingredients in a shaker tin with ice. Stir until chilled and strain into coupe glass. Garnish and serve.
Fashion shoot: December 2013 issue of Los Angeles Confidential magazine.