JavaScript is not enabled!
For information on how to enable Javascript on your browser click here.

Back To The Origin

Name: Back To The Origin
Total time: 3 min
Cuisine: Cocktail
Ingredients: 45 ml Cacao spiced rum; 25 ml Yuzushu liqueur; 5 ml Claret wine; 10 ml Elderflower liqueur; 10 ml Honey and water syrup

Difford’s Guide

Discerning Drinkers (5)

Measurements in:

Serves:

Keep screen awake

Ingredients
1 1/2 fl oz	Cacao & coffee spiced rum
5/6 fl oz	Akashi-Tai Ginjo Yuzushu
1/6 fl oz	Claret wine (Bordeaux red)
1/3 fl oz	Elderflower liqueur
1/3 fl oz	Honey syrup (3 parts honey to 1 water by weight)

How to make

Glass

Photographed in a Speakeasy Coupe 8.5oz

Method

Select and pre-chill a COUPE GLASS.
Prepare garnish of blood orange zest twist.
SHAKE all ingredients with ice.
FINE STRAIN into chilled glass.

Health & Nutrition

Nutrition:

One serving of Back To The Origin contains 207 calories

Alcohol content:

1.3 standard drinks
17.92% alc./vol. (35.84° proof)
18.3 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Claret wine (Bordeaux red) — Sulphur Dioxide/Sulphites

History

Adapted from a recipe created in 2020 by Nicolas Medicamento at the American Bar at The Savoy, London, England.

Review

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

Gallery

Comments & Discussion

Please log in to make a comment

Alexandre Lambert 6y

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.

Simon Difford Verified User Premium Member 6y

Hi Alexandre. Sounds like another example of two very different cocktails made completely independently of each other but sharing the same name.

Nicolas Medicamento 6y

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.