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Diable à Quattre

Nightcap/sipping · Spirit-forward

4.0 7 ratings

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Ingredients

1 oz Cognac (brandy)
2/3 oz Batavia arrack
2/3 oz Bénédictine D.O.M.
2/3 oz White crème de cacao
2 drop Saline solution 4:1

How to make

Serve in a coupe glass

Prepare

  1. 1 Select and pre-chill a COUPE GLASS.
  2. 2 No garnish to prepare.

Method

  1. 3 STIR all ingredients with ice.
  2. 4 STRAIN into chilled glass.

Garnish

  1. 5 Serve naked, without garnish.

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Flavour profile

30.6% alc./vol. · 2 standard drinks · 249 calories

History

The 1936 original recipe may prove overly intense and sweet when prepared to be served straight-up. For this reason, some individuals might find the extra dilution that results from serving the drink on the rocks to be preferable.

Elvezio Grassi's 1936 book Mille Misture includes the original recipe for this drink, which J. E. Clapham of Clapham Cocktails shared with us. Diable à Quattre (Classico). In a small flute glass, combine: 25% Batavia Arak 25% Crème de Cacao 25% Bénédictine 25% Old Cognac. Serve.