Omedetai Tricentenaire

How to make:

STIR all ingredients with ice and strain into chilled glass.

Garnish:

Orange zest twist.

Comment:

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

About:

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 157 calories in one serving of Omedetai Tricentenaire.