Omedetai Tricentenaire

Difford's Guide

Serve in a

Coupe glass

Garnish:

Orange zest twist.

How to make:

STIR all ingredients with ice and strain into chilled glass.

1 2/3 fl oz Rémy Martin 1738 Cognac
1 fl oz Umeshu plum sake
3 dash Maple bitters
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Review:

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

History:

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.

Nutrition:

There are approximately 146 calories in one serving of Omedetai Tricentenaire.

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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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