Black River Pearl

• 1 1/3 parts d’ussé vsop cognac
• 1/2 part benedictine liqueur
• 1/2 part japanese plum wine (umeshu)
• 2 dashes grapefruit bitters
• 1 dash chocolate bitters

1. Combine all ingredients and stir gently.
2. Pour into a tulip glass.
3. For garnish, add small flowers.