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The Flying Chestnut by Betty Kupsa

Betty Kupsa

During the “Hennessy Mixtalks”, renowned bartender Betty Kupsa and chef Christoph Brand composed a wonderfully seasonal dish. The autumnal chestnut purée inspired Betty in her tailor-made dessert drink, the “Flying Chestnut”. This balanced mix of powerful cognac and the fine sweetness of the chestnut purée are rounded off with exquisite Crème de Cacao. With some fluffy crème fraiche, it becomes the perfect dessert drink. 


The Flying Chestnut

  • 7 cL Hennessy VS
  • 2 cL Crème de Cacao Braun
  • 2 bar spoons chestnut purée*
  • 2 bar spoons crème fraîche
  • Nutmeg
  • Shake 

*Briefly caramelize 500 g cooked chestnuts with brown sugar, add 250 ml spiced sugar (1:1 vanilla, cinnamon and Tonka), 1 star anise, juice of one orange, then purée everything very fine.