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Back To The Origin
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Back To The Origin
Photographed in a Speakeasy Coupe 8.5oz
| 1 1⁄2 oz | Cacao & coffee spiced rum |
| 5⁄6 oz | Akashi-Tai Ginjo Yuzushu |
| 1⁄6 oz | Claret wine (Bordeaux red) |
| 1⁄3 oz | Elderflower liqueur |
| 1⁄3 oz | Honey syrup (3 parts honey to 1 water by weight) |
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of blood orange zest twist.
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
Allergens:
Recipe contains the following allergens:
- Claret wine (Bordeaux red) - Sulphur Dioxide/Sulphites
Review:
Yuzu infused sake dominates this coffee and cacao spiced rum-based cocktail.
History:
Adapted from a recipe created in 2020 by Nicolas Medicamento at the American Bar at The Savoy, London, England.
Nutrition:
One serving of Back To The Origin contains 207 calories
Alcohol content:
- 1.2 standard drinks
- 17.88% alc./vol. (17.88° proof)
- 17 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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Made by rum, grand marnier, cardamome bitter and gin spray.
I just wanted to reach out to you to explain that the reason of this name is linked to my personal experience, and as you understand we all have one.
However I would love the opportunity to taste your cocktail at same point and we can exchange some feedback and cheers to our beautiful job. Nicolas.