Bissap Cobbler

  • 1 oz. Curaçao
  • 1 oz. Cognac
  • 1 1/2 oz of Ginjan Bissap 
  • Garnish — lemon wheel, hibiscus flowers (optional)

In a Collins glass, combine the cognac and lemon wheel and muddle until the oils from the citrus are released into the spirit. Add the curaçao and Ginjan Bissap, then fill with crushed ice. Stir until the cocktail starts to dilute, then add more ice and garnish.