Three Hundred Poems
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Three Hundred Poems
Serve in a Coupe glass
| 2 oz | Rémy Martin V.S.O.P. cognac |
| 1 oz | Lemon juice (freshly squeezed) |
| 1⁄2 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 2 barspoon | Blackcurrant jam (preserve) |
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of orange zest twist.
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
- EXPRESS orange zest twist over the cocktail and use as garnish.
Review:
Blackcurrant jam adds rich concentrated berry notes to this attractive crimson red cognac laced cocktail.
Variant:
History:
Created in 2015 by Konrad Kaczmarzyk at ECC Chinatown, London, England.
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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