Back To The Origin

Difford’s Guide
Discerning Drinkers (4 ratings)

Photographed in a Speakeasy Coupe 8.5oz

Ingredients:
1 12 oz Cacao & coffee spiced rum
56 oz Akashi-Tai Ginjo Yuzushu
16 oz Claret wine (Bordeaux red)
13 oz Elderflower liqueur
13 oz Honey syrup (3 parts honey to 1 water by weight)
× 1 1 serving
Read about cocktail measures and measuring

How to make:

  1. Select and pre-chill a Coupe glass.
  2. Prepare garnish of blood orange zest twist.
  3. SHAKE all ingredients with ice.
  4. FINE STRAIN into chilled glass.

Allergens:

Recipe contains the following allergens:

Review:

Yuzu infused sake dominates this coffee and cacao spiced rum-based cocktail.

View readers' comments

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.

Join the discussion

Showing 1 comment for Back To The Origin.
See discussion in the Forum

Please log in to make a comment
28th March 2020 at 17:08
Hello, Back to the origin cocktail was a création cocktail from 2012, created by me for world class competition and served in Bar Louise, Cognac, France until 2014
Made by rum, grand marnier, cardamome bitter and gin spray.
15th July 2020 at 11:13
Hi Alex, first of all thank you for taking the time to comment on my drink.
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.
Simon Difford’s Avatar Simon Difford
30th March 2020 at 09:39
Hi Alexandre. Sounds like another example of two very different cocktails made completely independently of each other but sharing the same name.