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.
There are approximately 157 calories in one serving of Omedetai Tricentenaire.