Omedetai Tricentenaire

Serve in a Coupe glass...
1⅔	fl oz	Cognac
1	fl oz	Umeshu plum sake
3	dash	Maple bitters

Display recipe in:

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.

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