|Saquê de Ameixa Umeshu|
|3 dash||Maple bitters|
Umeshu accentuates cognac’s fruity notes. Depending on your Umeshu you may want to add a quarter spoon of sugar syrup.
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.