3 drops white crème de menthe
1 1/2 ounces cognac (preferably Courvoisier)
1/2 ounce dry vermouth (preferably Noilly Pratt)
1/2 teaspoon grenadine
1 1/2 ounces freshly squeezed orange juice,
1 teaspoon port
Pour the first five ingredients into a cocktail
shaker. Fill with ice, and shake well. Put 1 teaspoon
port into a chilled martini or tulip glass, and strain
the liquid from the shaker over the port.
Photograph by Sang An.