Baker's Tarte
| 1 fl oz | Cognac (brandy) |
| 1 fl oz | Mandarin liqueur |
| 1/2 fl oz | Cointreau L'Unique triple sec liqueur |
| 1/2 fl oz | Lemon juice (freshly squeezed) |
| 1 barspoon | Orange curd |
How to make
Glassware
Serve in a Coupe glass
Method
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of sprinkle crushed dried raspberries over drink.
- SHAKE all ingredients with ice.
- STRAIN into chilled glass.
Health & Nutrition
Alcohol content:
We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:
- 23.3 grams of pure alcohol
History
Adapted from a recipe created in 2015 by Martin Hughes at Rocket Restaurant, London, England.
Review
Zesty orange and cognac with orange curd contributing a creamy mouthfeel.
A rye whiskey and maple syrup sour served short and straight-up. You'd perhaps have expected this cocktail to be more drawn out.
View more
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...
View more
Rich, flavoursome honey replaces sugar syrup in this delicious Daiquiri. The fuller your honey, the more flavoursome your rum should be.
View more
A cocktail that dates from the early 20th century, when it was made without egg white and served straight-up. However, this more contemporary...
View more
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...
View more
Comments & Discussion