Three Hundred Poems

Difford's Guide
User Rating

Ingredients

Barware

Coupe
Measuring jigger
Bar spoon
Shaker
Strainer
Fine sieve

Nutrition

193 Calories
Three Hundred Poems image

Serve in

Coupe

Garnish:

Orange zest twist

How to make:

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

2 fl oz Cognac
1 fl oz Freshly squeezed lemon juice
12 fl oz Giffard Sugar Cane Syrup
2 spoon Blackcurrant jam (preserve)
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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.

A variation on Salvatore Calabrese's Breakfast Martini. The history of this cocktail and additional variations can be found on our Breakfast Martini cocktail page.

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