Garnish:
Orange zest twist.
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 1 2/3 fl oz | Cognac (brandy) |
| 1 fl oz | Akashi-Tai Shiraume Ginjo Umeshu |
| 3 dash | Maple bitters |
Read about cocktail measures and measuring.
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 143 calories.
Alcohol content:
- 1.6 standard drinks
- 27.31% alc./vol. (54.62° proof)
- 22.1 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.
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