Omedetai Tricentenaire
| 1 2/3 fl oz | Cognac (brandy) |
| 1 fl oz | Akashi-Tai Shiraume Ginjo Umeshu |
| 3 dash | Maple bitters |
How to make
Glassware
Serve in a Coupe glass
Prepare
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of orange zest twist.
Method
- STIR all ingredients with ice.
- FINE STRAIN into chilled glass.
Garnish
- EXPRESS orange zest twist over the cocktail and use as garnish.
Health & Nutrition
Nutrition:
One serving of Omedetai Tricentenaire contains 141 calories
Alcohol content:
- 1.5 standard drinks
- 25.37% alc./vol. (50.75° proof)
- 20.6 grams of pure alcohol
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.
Review
Umeshu accentuates cognac's fruity notes. Depending on your Umeshu you may want to add a quarter spoon of sugar syrup.
A rye whiskey and maple syrup sour served short and straight-up. You'd perhaps have expected this cocktail to be more drawn out.
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I originally used pisco to augment the cognac/brandy, but pineapple rum sits more harmoniously with the other ingredients. A splash of fizz is an...
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Rich, flavoursome honey replaces sugar syrup in this delicious Daiquiri. The fuller your honey, the more flavoursome your rum should be.
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A cocktail that dates from the early 20th century, when it was made without egg white and served straight-up. However, this more contemporary...
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Fruity, yet spirit-forward. Looking at the ingredients, this cocktail should be very sweet. It is rich, but it is surprising how the dilution from...
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