Garnish:
Orange zest twist.
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 1 2/3 fl oz | Cognac |
| 1 fl oz | Umeshu plum sake |
| 3 dash | Maple bitters |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
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.
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