Les Calades Tripple Tipple 2025 Recipe

Chill glass

Place a coupe or Nick & Nora glass in the freezer or fill it with ice water to chill while you build the cocktail.

Prepare honey syrup

If you don't have honey syrup ready, combine 2 parts honey with 1 part warm water. Stir until fully combined and cool to room temperature (about 1–2 minutes). Measure 0.5 oz for the cocktail.

Add 2 oz blended aged rum, 0.5 oz dry gin, and 0.5 oz herbal fortified wine into a mixing glass.

Add 0.5 oz orange liqueur, 0.5 oz herbal amaro, and 0.5 oz honey syrup to the mixing glass.

Add 0.5 oz fresh lime juice and 0.25 oz fresh orange juice to balance sweetness and add brightness.

Add 2 dashes Angostura bitters.

Fill the mixing glass with large ice cubes (about 3 cubes), then stir gently for 20–30 seconds until the mixture is well chilled, slightly diluted, and slightly viscous from the honey syrup.

Dump the ice or water from the chilled glass (if you chilled the glass). Strain the cocktail from the mixing glass into the chilled coupe or Nick & Nora using a julep or fine strainer to remove any small ice shards.

Express the oils of the orange peel over the surface by holding the peel skin-side down over the glass and giving it a quick twist, then wipe the rim with the peel and drop it into the drink as garnish.

If using, briefly light the rosemary sprig and snuff it out, then place it on the rim or rest it across the glass to impart a subtle smoke aroma.

Serve immediately.