Garnish:
Grated liquorice & liquorice stick
How to make:
STIR all ingredients with ice and strain into ice-filled glass.
*Special ingredient #1: Grated liquorice
| 2 fl oz | Bacardi 8 year old rum |
| 2/3 fl oz | Blackcurrant / cassis sugar syrup |
| 1/3 fl oz | Balsamic vinegar of Modena |
| 1 pinch | *Special ingredient #1 (see above) |
| 1 pinch | Salt |
Read about cocktail measures and measuring.
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.
History:
Created for Bacardí Legacy 2017 by Christoph Henkel at Shepheard Bar, Cologne, Germany.
Inspiration: “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!”
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