No alcohol
Medium
Boozy
USB Cocktail
Measurements in:
Serves:
| 1 1/2 fl oz | Cognac (brandy) (infused with vanilla) |
| 1 fl oz | Sauvignon Blanc wine |
| 1 1/4 fl oz | Pineapple juice |
| 1/4 fl oz | Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix |
How to make
Glass
Photographed in an UB Retro Coupe 1920 7.75oz
Method
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of pineapple wedge on rim.
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
Flavour Profile
Sweet
Medium
Dry/sour
Health & Nutrition
Nutrition:
One serving of USB Cocktail contains 170 calories
Alcohol content:
- 1.2 standard drinks
- 13.42% alc./vol. (26.84° proof)
- 17.3 grams of pure alcohol
Allergens:
Recipe contains the following allergens:
- Sauvignon Blanc wine — Sulphur Dioxide/Sulphites
History
A brandy-driven riff on the Palermo cocktail created in 2003 by yours truly in London, England.
Named, not after the Universal Serial Bus used to connect PCs and peripheral devices, but after the grape varieties Ugni and Sauvignon Blanc. Ugni Blanc is the most common grape variety in Cognac, while Sauvignon Blanc wine seems to suit this drink, (although it also works well with Chardonnay and other grape varieties).
Review
Vanilla notes in the cognac sit beautifully with the pineapple juice while the acidity of the wine balances rich fruity sweetness.
Gallery
A rye whiskey and maple syrup sour served short and straight-up. You'd perhaps have expected this cocktail to be more drawn out.
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I originally used pisco to augment the cognac/brandy, but pineapple rum sits more harmoniously with the other ingredients. A splash of fizz is an...
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Rich, flavoursome honey replaces sugar syrup in this delicious Daiquiri. The fuller your honey, the more flavoursome your rum should be.
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A cocktail that dates from the early 20th century, when it was made without egg white and served straight-up. However, this more contemporary...
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Fruity, yet spirit-forward. Looking at the ingredients, this cocktail should be very sweet. It is rich, but it is surprising how the dilution from...
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Comments & Discussion
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