Terroir

Difford's Guide

Serve in a

Coupe glass

Garnish:

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)
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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.

Review:

Chablis' white wine acidity balances rich nettle cordial in this sweet 'n' sour cognac based cocktail.

History:

Adapted from a recipe created in 2015 by Clotilde Lataille at Hawksmoor Spitalfields Bar, London, England.

Nutrition:

One serving of Terroir contains 156 calories.

Alcohol content:

  • 1.6 standard drinks
  • 21.05% alc./vol. (42.1° proof)
  • 22.6 grams of pure alcohol
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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Buy direct from
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Makes a minimum of ... cocktails
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* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
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