Omedetai Tricentenaire
Ingredients
- 1 2⁄3 oz Cognac
- 1 oz Akashi-Tai Shiraume Ginjo Umeshu
- 3 dash Maple bitters
Method
Glassware:
Serve in a Coupe glass
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of orange zest twist.
Method:
- STIR all ingredients with ice.
- FINE STRAIN into chilled glass.
Garnish:
- EXPRESS orange zest twist over the cocktail and use as garnish.
Nutrition:
One serving of Omedetai Tricentenaire contains 141 calories
History:
Adapted from a recipe created in 2015 by Joe Prout at Captains Club Hotel, Christchurch, England. Joe's original recipe called for Martell Cordon Bleu cognac.
Review:
Umeshu accentuates cognac's fruity notes. Depending on your Umeshu you may want to add a quarter spoon of sugar syrup.
