Name: Chalet Cochand
Total time: 4 min
Cuisine: Cocktail
Ingredients: 30 ml Aged Jamaican rum; 30 ml Pedro Ximénez sherry; 10 ml Lemon juice; 3 drop Saline solution 4:1

Chalet Cochand
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Photographed in an Urban Bar Alto Cocktail 17cl

Ingredients:
1 oz	Jamaican aged blended rum with funk
1 oz	Lustau San Emilio Pedro Ximénez Sherry
¹⁄₃ oz	Lemon juice (freshly squeezed)
3 drop	Saline solution 4:1 (20g sea salt to 80g water)

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Nick & Nora glass.
Prepare garnish of lemon zest twist.
SHAKE all ingredients with ice.
FINE STRAIN into chilled glass.
EXPRESS lemon zest twist over the cocktail and use as garnish.

Allergens:

Recipe contains the following allergens:

Pedro Ximénez sherry - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Richly sweet and sour, the Chalet Cochand envelopes you in a citrusy, velvet-clad, rum-laced, fruitcake-favoured digestivo that's also enjoyable as a late-night tipple.

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History:

Adapted from a recipe in Ted Saucier's 1951 book Bottoms Up

CHALET COCHAND
Courtesy, Chalet Cochand, Laurentian Mountains, Quebec
½ jigger rum
½ jigger sherry
4 dashes lemon juice
Ice
Shake. Strain into cocktail glass.
Ted Saucier, Bottoms Up, 1951

Nutrition:

One serving of Chalet Cochand contains 98 calories

Alcohol content:

0.9 standard drinks
17.94% alc./vol. (17.94° proof)
12.6 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Simon Sedgley

31st May at 12:50

A charming little cocktail. We served it in a Nick and Nora glass and added a couple of dashes of Grapefruit Bitters, just to complement the sweet and sour.

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