Name: Omedetai Tricentenaire
Total time: 2 min
Cuisine: Cocktail
Ingredients: 50 ml Cognac (brandy); 30 ml Umeshu plum sake; 3 dash Maple bitters

Omedetai Tricentenaire
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Serve in a Coupe glass

Ingredients:
1 ²⁄₃ oz	Rémy Martin V.S.O.P. cognac
1 oz	Akashi-Tai Shiraume Ginjo Umeshu
3 dash	Maple bitters

Read about cocktail measures and measuring

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.

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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.