Omedetai Tricentenaire
-
Omedetai Tricentenaire
Serve in a Coupe glass
| 1 2⁄3 oz | Rémy Martin V.S.O.P. cognac |
| 1 oz | Akashi-Tai Shiraume Ginjo Umeshu |
| 3 dash | Maple bitters |
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of orange zest twist.
- STIR all ingredients with ice.
- FINE STRAIN into chilled glass.
- EXPRESS orange zest twist over the cocktail and use as garnish.
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.
Nutrition:
One serving of Omedetai Tricentenaire contains 141 calories
Alcohol content:
- 1.5 standard drinks
- 25.37% alc./vol. (25.37° proof)
- 20.5 grams of pure alcohol
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
Previous cocktail
La Bouche Reelle (The Real Mouth)
Next cocktail
The Burly French Man
Wimbledon cocktails
When Wimbledon kicks off the British summer has officially begun. Cue hordes of tennis fans making their annual pilgrimage to sit on Aorangi Terrace in...
20 best Summer cocktails
When it comes to cocktails, summer screams "Sex on the Beach", or at least fruit-forward rather than spirit-forward, more refreshing cocktails, but not...
20 best/most rated Martinis
There are 1,000s of cocktails with "Martini" in their name on Difford's Guide, and the majority are not actually true Martinis, at least going by the Oxford...
Join the discussion
There are no comments for Omedetai Tricentenaire.