Name: Three Hundred Poems
Total time: 5 min
Cuisine: Cocktail
Ingredients: 60 ml Cognac (brandy); 30 ml Lemon juice; 15 ml Sugar syrup (2:1); 2 barspoon Blackcurrant jam (preserve)

Three Hundred Poems
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Serve in a Coupe glass

Ingredients:
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)

Read about cocktail measures and measuring

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.

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Variant:

Jam jelly and marmalade cocktails; Three Poems

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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Chris Brislawn

19th January 2023 at 05:13

No blackcurrant jam but Stevenson's suggestion of cassis was well-taken. Tried 2 oz. ABK6 VSOP, 3/4 oz. lemon juice, 3/4 oz. Trenel et fils creme de cassis de Bourgogne, orange zest, no sugar syrup. A bit tart but on the right track. Basically a Sidecar with the triple sec replaced by cassis; good! Is this known under another name?

Simon Difford

3rd March 2023 at 10:45

Hi Chris. I've just put live an adaptation of your recipe, which I've taken the liberty of calling Three Poems. Many thanks. (And my thanks to Simon's wife for instigating this.)