This sweet but sophisticated cocktail is a recent creation, courtesy of bartender, Tom Byrne, for the now sadly closed, Charlotte’s Bistro, in Chiswick.
40ml Hennessy (one full shot, one 15ml)
15ml White Rum
15ml Lemon Juice (¼ of a lemon)
1 Spoonful Apricot Jam
1 Spoonful Runny Honey
Prep: 2 Minutes
Make: 30 Seconds
Total: 2 Minutes and 30 Seconds
In a Boston glass, using the jigger to measure, add the Hennessy and rum.
Cut your lemon into quarters and squeeze the juice of ¼ for roughly 15ml of lemon juice /or use your jigger to measure 15ml if using pre-squeezed juice.
Stir in a big spoonful of apricot jam and a big spoonful of the honey; be sure to stir vigorously to help mix them in.
Fill glass with cubed ice and seal using the tin.
Shake HARD for 10-15 seconds.
Open and strain into a rocks glass.
Fill with fresh cubed ice /or the ice from your shaker.
Garnish with a dehydrated orange slice and a cut straw if desired.
Serve and Enjoy!
First served in 2015, this is an elegant balance of rich, fruity cognac and smooth, warming rum, sweetened with a careful combination of honey and apricot jam and undercut with a splash of fresh lemon juice. The French Riviera earns its name, championing the bouquet of flavours in the fine French cognac, and its moreish, refreshingly drinkable nature earns it its place as a certified modern classic.
Our version uses the natural, stone-fruit flavours of Hennessy to work in unison with the tangy sweetness of the apricot jam. We combine this with a lightly dry white rum to help mellow the floral, caramel notes of the honey. Finally, the drink is garnished with a dehydrated orange slice to help highlight the citrus aromas from the lemon and the apricot. The subtle fruitiness and enveloping warmth of the sweet elements in the drink help to elevate the complex flavours in the Hennessy and the rum, whilst perfectly softening their kick, making for a wonderfully drinkable homage to the sun-drenched south of France.