Mandarine Sip by Sipset
Serve in a
Coupe glassGarnish:
Lightly flame a thin quarter-wheel of orange and perch it on the rim of the glass. This garnish evokes the warmth of a sunset while enhancing the cocktail's mandarin-forward aroma.
How to make:
Chill a Coupe glass. (Optional but recommended: Express a strip of orange peel over the empty glass to coat it lightly with citrus oil, then discard the peel.) Add Mandarine Napoleon, Rémy Martin 1738, lemon juice, honey syrup, dry vermouth, and saline to a shaker with ice. Shake hard for 3–4 seconds to chill and dilute, then double strain into the prepared glass. Float 15ml of fruity red wine gently over the back of a barspoon. Lightly flame a thin quarter-wheel of orange and perch it on the rim of the glass. This garnish evokes the warmth of a sunset while enhancing the cocktail's mandarin-forward aroma.
| 1 1/2 fl oz | Mandarine Napoleon liqueur |
| 1/2 fl oz | Rémy Martin 1738 Cognac |
| 1/3 fl oz | Noilly Prat Original Dry vermouth |
| 1/2 fl oz | Lemon juice (freshly squeezed) |
| 1/6 fl oz | Honey syrup (1 honey to 1 water) |
| 4 drop | Saline solution 10:1 (10g salt to 100ml water) |
| 1/2 fl oz | Shiraz red wine |
