Hotel Cocktail Bars Make Their Big, Expertly Shaken, Comeback

• 1 1/2 ounces Pierre Ferrand Ambre Cognac
• 1 ounce Fresh squeezed pineapple juice
• 1/2 ounce fresh squeezed lemon juice
• 1/2 ounce Yellow Chartreuse
• 1/4 ounce Cane sugar
• Angostura bitters

1. Combine ingredients and shake vigorously with ice for about 10 seconds.
2. Strain into chilled coupe glass.
3. Garnish with two dashes of Angostura bitters.

cognac, fresh squeezed pineapple juice, fresh squeezed lemon juice, sugar, bitters

Taken from www.foodrepublic.com/recipes/hotel-cocktail-bars-make-their-big-expertly-shaken-comeback/ (may not work)