Omedetai Tricentenaire

Omedetai Tricentenaire image
Serve in
a Coupe glass...
1⅔ shot Martell VSOP Médaillon cognac BUY
1 shot Umeshu plum sake
3 dash Maple bitters
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How to make:

STIR all ingredients with ice and strain into chilled glass.


Orange zest twist.


Umeshu accentuates cognac’s fruity notes. Depending on your Umeshu you may want to add a quarter spoon of sugar syrup.


Adapted from a recipe created in 2015 by Joe Prout at Captains Club Hotel, Christchurch, England. Joe’s original recipe called for Martell Cordon Bleu cognac.

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