Name: St. Stephen's Sour
Prep time: 4 min
Total time: 4 min
Yield: 1
Cuisine: Cocktail
Ingredients: 30 ml Cognac (brandy); 30 ml Rum - 6-10yr old Caribbean blended rum; 22.5 ml Lemon juice (freshly squeezed); 15 ml Orgeat (almond) syrup

Serve in a

Highball (max 10oz/300ml)

Garnish:

Lemon zest twist

How to make:

SHAKE all ingredients with ice and strain into glass filled with crushed ice.

1 fl oz	Rémy Martin 1738 Cognac
1 fl oz	Bacardi 8 year old rum
3/4 fl oz	Lemon juice (freshly squeezed)
1/2 fl oz	Giffard Orgeat Syrup
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Read about cocktail measures and measuring.

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Rémy Martin 1738 Cognac, 70cl

£ 53.25 £ 2.32 per cocktail, makes 23 Bacardi 8 year old rum, 70cl

£ 30.75 £ 1.34 per cocktail, makes 23 Giffard Orgeat Syrup, 100cl

£ 7.95 £ 0.12 per cocktail, makes 66.5

£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.

View readers' comments

Gentle

Boozy

Sweet

Dry/sour

More cocktails with similar booziness and sweet/dry/sourness

History:

Adapted from a 2014 recipe created by Jeffrey Morgenthaler at Clyde Common in Portland, Oregon, USA.

More cocktails by Jeffrey Morgenthaler

Nutrition:

One serving of St. Stephen's Sour contains 204 calories.

Alcohol content:

1.4 standard drinks
19.85% alc./vol. (39.7° proof)
19.4 grams of pure alcohol

More Tiki/tropical cocktails

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.