Chapeau

Difford’s Guide
Discerning Drinkers (3 ratings)

Serve in a Rocks glass

Ingredients:
2 oz Bacardi 8 year old rum
23 oz Monin Blackcurrant Syrup
13 oz Balsamic vinegar of Modena
1 pinch *Special ingredient #1 (see above)
1 pinch Salt (sea salt)
× 1 1 serving
Read about cocktail measures and measuring

Garnish: Grated liquorice & liquorice stick

How to make:

STIR all ingredients with ice and strain into ice-filled glass. *Special ingredient #1: Grated liquorice

Review:

The richness of blackcurrant syrup (25ml crème de cassis works well as a substitute) is balanced by the sourness of the vinegar with the liquorice and salt adding umami notes to the rich rum base.

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History:

The German Bacardí Legacy 2017 winning cocktail created by Christoph Henkel at Shepheard Bar in Cologne, Germany.

The idea of a slower pace of life, with more room for real social interaction instead of media networking, was the inspiration behind my new drink. Chapeau is a drink that does justice to any occasion and bring people from all walks of life together.

Simplicity is a feature I highly value in a drink. I was inspired by the essence of a Diaquiri – spirit, tartness, sweetness. I want my creation 'Chapeau' to be a future classic. The heart of my drink is Bacardí Gran Reserva 8 Años rum, which provides the full-bodied flavour of 'Chapeau'. The sweet earthy flavour of blackcurrant complements the smoothness of the rum and brings out its berry undertones whilst vinegar makes for a soft tart taste perfectly balancing out the sweetness of the syrup. Finally, grated liquorice and salt adds a unique tang that tingles the tongue, and adds the flamboyance needed to make 'Chapeau' unforgettable!

Christoph Henkel, 2017

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Darian Sanatpour’s Avatar Darian Sanatpour
7th August 2023 at 20:33
I had to perform some substitutions, but the result was superb and I'll gladly credit the original recipe with that. The integration of flavors between rum, cassis, vinegar, liquorice and salt worked stunningly well. I used Flor de Caña 7y rum, Giffard Cassis Noir de Bourgogne, and about 1/2 tsp or 2.5ml of Duval pastis (strong liquorice taste) in place of grated liquorice.