Je Suis l'Amour (Difford's Guide Recipe)

 

This is a cocktail that tastes rich but feels light: Cognac, ginger brandy and sweet vermouth give a ton of flavor up front. This is that rich stone fruit and herbal notes of the spirits. If I had chocolate bitters (which I understand to be a major part of the drink as the name suggests) I would have a drink with a chocolaty depth. As it was, I had Hella orange bitters with its baking spice notes. And that still does the trick for such a spicy drink in with ginger dominates. 

But when the sip finishes, you get such a light lift from all the heavy sensations. Firstly the grapefruit juice ensures that the body of the liquid itself is light. Your final impression is a citrus fruit cocktail (grapefruit often being associated with with ginger and cognac warmth. It is an expression of love, and very French at that.

• 1 1/2 oz cognac (Martell single distillery used)
• 2/3 rich sweet vermouth (Cocchi di Torino used)
• 1/2 oz. ginger liqueur (homemade ginger brandy used)
• 1/2 oz. grapefruit juice
  
• 2 dashes chocolate bitters (Hella orange bitters used)
• orange zest

Combine all liquid ingredients in a shaker with ice. Stir and Strain into a chilled cocktail glass. Squeeze the orange zest over the glass and lay it on the rim.