Name: Naramata
Prep time: 3 min
Total time: 3 min
Yield: 1
Cuisine: Cocktail
Ingredients: 45 ml Cognac (brandy); 30 ml Vermouth - Bianco; 22.5 ml Pommeau du Normandie; 2 Peach bitters; 2 Angostura or other aromatic bitters

Serve in a

Coupe glass

Photographed in a

Retro Coupe

Garnish:

Flamed orange zest twist

How to make:

STIR all ingredients with ice and strain into ice-filled glass.

1 1/2 fl oz	Cognac (brandy)
1 fl oz	Bianco vermouth
3/4 fl oz	Pommeau du Normandie
2 dash	Peach bitters
2 dash	Angostura Aromatic Bitters
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Read about cocktail measures and measuring.

Buy direct from

Rémy Martin 1738 Cognac, 70cl

£ 56.95 £ 3.67 per cocktail, makes 15.5 Dolin Blanc Vermouth de Chambery, 75cl

£ 16.95 £ 0.68 per cocktail, makes 25 The Bitter Truth Peach Bitters, 20cl

£ 16.75 £ 0.34 per cocktail, makes 50

£ -.--

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.

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Gentle

Boozy

Sweet

Dry/sour

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Review:

Brandy and brandy fortified apple sit harmoniously with rich herbal vermouth complexity.

History:

Adapted from a recipe created by Jamie Boudreau in Seattle, USA. Named after Naramata, a picturesque rural town in British Columbia, Canada.

More cocktails by Jamie Boudreau

Nutrition:

One serving of Naramata contains 172 calories.

Alcohol content:

1.6 standard drinks
23.04% alc./vol. (46.08° proof)
22.8 grams of pure alcohol

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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.