Terroir

Name: Terroir
Total time: 4 min
Cuisine: Cocktail
Ingredients: 60 ml Cognac (brandy); 22.5 ml Chardonnay wine; 15 ml Nettle cordial; 10 ml Chilled water

Difford’s Guide

Discerning Drinkers (1)

Measurements in:

Serves:

Keep screen awake

Ingredients
2 fl oz	Cognac (brandy)
³⁄₄ fl oz	Chardonnay (Chablis) white wine
¹⁄₂ fl oz	Nettle cordial
¹⁄₃ fl oz	Chilled water/mineral water (omit if using wet ice)

How to make

Glassware

Serve in a Coupe glass

Prepare

Select and pre-chill a COUPE GLASS.
Prepare garnish of lemon zest twist.

Method

STIR all ingredients with ice.
FINE STRAIN into chilled glass.

Garnish

EXPRESS lemon zest twist over the cocktail and use as garnish.

How to make 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.

OR:
Fresh nettle 30g Dried melissa 2g Dry white wine (Chardonnay) 500ml Water 500ml Sugar 450g Lemon acid 15g Tartaric acid 11g Place nettle and melissa in a teapot for steeping. Bring wine, water, and sugar to a boil and dissolve the sugar. Pour the entire mixture into the teapot and leave cordial to infuse until completely cool. Strain through a coffee filter. Add the acids and dissolve them.