Omedetai Tricentenaire

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Ingredients

Conhaque V.S.O.P.
Saquê de Ameixa Umeshu
Maple bitters

Barware

Taça Coupe
Measuring jigger
Mixing glass
Bar spoon
Strainer

Nutrition

157 calorias

Bartender

Omedetai Tricentenaire image

Servir em

Taça Coupe

Decoração:

Orange zest twist.

Como fazer:

STIR all ingredients with ice and strain into chilled glass.

  • oz
  • ml
  • cl
  • shot
  • part
Conhaque V.S.O.P.
  • oz
  • ml
  • cl
  • shot
  • part
Saquê de Ameixa Umeshu
3 dash Maple bitters

Comentário:

Umeshu accentuates cognac’s fruity notes. Depending on your Umeshu you may want to add a quarter spoon of sugar syrup.

Origem:

Adapted from a recipe created in 2015 by Joe Prout at Captains Club Hotel, Christchurch, England. Joe’s original recipe called for Martell Cordon Bleu cognac.

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