Chapeau
Ingredients
- 2 1⁄4 oz Caribbean blended rum aged 6-10 years
- 1⁄2 oz Monin Blackcurrant Syrup
- 1⁄12 oz Liquorice liqueur
- 1⁄12 oz White balsamic vinegar
- 3 drop Saline solution (20g sea salt to 80g water) or merest pinch of s
Method
Glass:
Photographed in an UB Koto Old Fashioned 30cl
Prepare:
- Select and pre-chill an OLD-FASHIONED GLASS.
- Skewered blackberry or liquorice stick
Method:
- STIR all ingredients with ice.
- STRAIN into ice-filled glass.
Garnish:
- Garnish with skewered blackberry or liquorice stick.
Nutrition:
One serving of Chapeau contains 242 calories
History:
Adapted from a recipe created by Christoph Henkel at Shepheard Bar in Cologne, Germany. His original recipe won the German Bacardí Legacy 2017 Final and comprised:
60 ml Bacardí Gran Reserva 8 Años rum
20 ml Blackcurrant syrup
10 ml Vinegar aceto balsamico
1 pinch Grated liquorice
1 pinch Salt
Review:
The richness of blackcurrant syrup (25ml crème de cassis works well as a substitute) is balanced by the sourness of the vinegar with the liquorice and salt adding umami notes to the rich rum base.
