Serve in aCoupe glass
Lemon zest twist
How to make:
STIR all ingredients with ice and strain into chilled glass.
|2 fl oz||Rémy Martin 1738 Cognac|
|3/4 fl oz||Chardonnay (Chablis) white wine|
|1/2 fl oz||Wild Nettle cordial|
|1/3 fl oz||Chilled water (omit if using wet ice)|
Read about cocktail measures and measuring.
To make Wild Nettle cordial:
120g washed, fresh or dried nettles, 500ml water, 100g white sugar, 6g citric acid. Bring all the ingredients, except the nettles, to the boil. Add the nettles and remove from the heat. Infuse for a couple of hours, then strain. Funnel into a sterilised bottle, store in the fridge and consume within 2 weeks, or freeze until needed. For a longer-lasting syrup, add more sugar and bring it back to the boil for a couple of minutes before bottling and sealing.
Chablis' white wine acidity balances rich nettle cordial in this sweet 'n' sour cognac based cocktail.
Adapted from a recipe created in 2015 by Clotilde Lataille at Hawksmoor Spitalfields Bar, London, England.
One serving of Terroir contains 156 calories.