Purple Haze

Main Spirit Cognac
Difficulty Easy
Technique Shaken

With the citrus of Cointreau and the fruity palate of Rémy Martin 1738, it’s only natural to think of any riff on a Sidecar as having ‘breakfast cocktail’ overtones. This is very much the case with Purple Haze, created by Blessing Maphosa from Marble Restaurant in Johannesburg, which highlights this idea with a Foccaia and Raspberry Jam garnish


  • 1.27 oz. 38ml Cognac (Remy Martin 1738)
  • 0.68 oz. 20ml Black forest infused Cointreau
  • 0.85 oz. 26ml Lemon Juice
  • 0.68 oz. 20ml Simple Syrup
Display: oz. ml.




Shake all ingredients in an ice filled shaker and fine strain into a chilled coupe


Toasted foccaia on the rim with raspberry jam.

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