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.)

Simon Stevenson

7th November 2020 at 18:12

My wife points out that if cassis where used in place of the blackcurrent jam then this would be a real cocktail rather than a mixed drink.

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