Eugène Recipe

Soak

Place the pitted dried prunes in a small heatproof bowl. Pour 1/2 cup of hot water over them and let soak for 10–15 minutes until soft and plump.

Blend

Transfer the softened prunes and their soaking liquid to a small blender or use an immersion blender. Add the granulated sugar and blend until smooth. If the mixture is too thick, add an extra tablespoon of hot water to reach a syrupy consistency.

Season

Stir in the fine sea salt and optional lemon juice. Taste and adjust: it should read clearly of prune with a balanced sweet-salty finish. Strain through a fine-mesh sieve into a small jar, pressing solids to extract syrup. Discard solids. Let cool. Syrup will keep refrigerated for up to 2 weeks.

Chill: Place an Old Fashioned / rocks glass in the freezer or fill it with ice to chill while you build the cocktail.

Stir: In a mixing glass, add 2 oz Rémy Martin 1738, 0.75 oz Mancino Rosso, 0.5 oz Mandarin Napoleon, 0.5 tablespoon salted prune syrup, and 2 dashes sandalwood bitters.

Ice and dilute: Fill the mixing glass with large ice and stir gently for 30–45 seconds (about 20–30 rotations) until well chilled and slightly diluted — this integrates the syrup and softens the alcohol.

Strain: Discard ice from the chilled serving glass. Strain the cocktail over a single large ice cube (or freshly filled rocks glass).

Garnish: Express an orange peel over the drink to release oils, rim the glass with the peel, then drop the peel into the cocktail. Optionally, shave a tiny pinch of flaky sea salt onto the surface to emphasize the salted-prune note.

Serve: Present immediately. Sip slowly to appreciate the interplay of cognac warmth, bitter-sweet Mancino Rosso, bright mandarin, sandalwood aromatics, and the sweet-salty prune background.