Naramata

Difford’s Guide
Discerning Drinkers (3 ratings)
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    Naramata

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Naramata image

Photographed in a Retro Coupe

Ingredients:
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
× 1 1 serving
Read about cocktail measures and measuring

How to make:

  1. Select and pre-chill a Coupe glass.
  2. Prepare garnish of orange zest twist.
  3. STIR all ingredients with ice.
  4. STRAIN into ice-filled glass.
  5. EXPRESS flamed orange zest twist over cocktail, then use as garnish.

Allergens:

Recipe contains the following allergens:

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 7/10
Sweet
Medium
Dry/sour
Sweet to sour 7/10
More cocktails with similar strength and taste profile

Review:

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

View readers' comments

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:

  • 1.5 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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Jules Klassen’s Avatar Jules Klassen
2nd July at 05:51
Naramata is in the Okanagan region of BC, an area known for wineries and luscious tree fruits - cherries, peaches, nectarines, plums, apricots, apples and pears.

So grapes, apples and peach bitters is super appropriate for this charming spot.
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