Three Hundred Poems

Three Hundred Poems image

Serve in

Coupe...
2 fl oz Cognac
1 fl oz Freshly squeezed lemon juice
½ fl oz Giffard Sugar Cane Syrup (Sirop Sucre de Canne)
2 spoon Blackcurrant jam (preserve)
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How to make:

SHAKE all ingredients with ice and fine strain into chilled glass.

Garnish:

Orange zest twist

Comment:

Blackcurrant jam adds rich concentrated berry notes to this attractive crimson red cognac laced cocktail.

Origin:

Created in 2015 by Konrad Kaczmarzyk at ECC Chinatown, London, England.

Nutrition:

193 Calories

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