Naramata
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Naramata
Photographed in a Retro Coupe
| 1 1⁄2 oz | Rémy Martin V.S.O.P. cognac |
| 1 oz | Strucchi Bianco Vermouth |
| 3⁄4 oz | Pommeau du Normandie |
| 2 dash | Peach bitters |
| 2 dash | Angostura Aromatic Bitters |
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of orange zest twist.
- STIR all ingredients with ice.
- STRAIN into ice-filled glass.
- EXPRESS flamed orange zest twist over cocktail, then use as garnish.
Allergens:
Recipe contains the following allergens:
- Bianco/blanc/blanco vermouth - Sulphur Dioxide/Sulphites
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
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.
Nutrition:
One serving of Naramata contains 172 calories
Alcohol content:
- 1.5 standard drinks
- 21.65% alc./vol. (21.65° proof)
- 21.4 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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