Original Cognac Cocktail

  • 3 ml superfine sugar
  • 5 ml water
  • 60 ml Cognac – pierre Ferrand 1840 Original Formula
  • 5 ml Mathilde Orange X.O. Liqueur
  • 2-3 dashes aramotaic bitters.

Garnish:  Twist lemon

Glass:  Cocktail

Tools:  Mixing Glass, Barspoon, Strainer

Preparation:  In a mixing glass, stir 3 ml of superfine sugar with 5 ml water until sugar has dissolved.  Add 60 ml Pierre Ferrand 1840 Original Formula cognac, 5 ml Mathilde Orange X.O. Liqueur, 203 dashes aromatic bitters.  Fill glass with cracked ice, stir well and strain into a chilled cocktail glass.  Twist lemon peel over the top.

This is a recipe from a Pierre Ferrand 1840 Original Formula Cognac handout and is an adaptation by David Wondrich from Jerry Thomas Bar-Tenders’ Guide, 1862.

A See-Through Negroni

  • 1 oz Gin
  • 1 oz Cocchi Americano
  • 1 oz Salers Gentian Aperitif
  • Dash of Grapefruit Bitters

Garnish:  Grapefruit Twist

Tools: Cocktail Shaker, Bar Spoon, Strainer

Preparation:  Stir with ice in a shaker and strain into a chilled coupe.  Garnish with a grapefruit twist.

This is a recipe from Esquire magazine and is attributed to Jamie Boudreau of Canon in Seattle.  It is one of three Negroni-inspired cocktails that make up three-pronged flight available at the bar for lovers of the classic bitter Italian cocktail. The other 2 are Sangria’s Aromatic Cousin and Italy by Way of Mexico.

Italy by Way of Mexico

  • 1.5 oz Mezcal (Vida)
  • .5 oz Cocchi Barolo Chinato
  • .5 oz Campari
  • Dash of Hellfire Bitters (Optional)

Garnish:  None

Tools:  Cocktail Shaker, Bar Spoon, Strainer

Preparation:  Stir with ice in a shaker and strain into a rocks glass.

This is a recipe from Esquire magazine and is attributed to Jamie Boudreau of Canon in Seattle.  It is one of three Negroni-inspired cocktails that make up three-pronged flight available at the bar for lovers of the classic bitter Italian cocktail. The other 2 are Sangria’s Aromatic Cousin and A See Through Negroni.

Sangria’s Aromatic Cousin

  • 1.5 oz Laird’s Bonded Apple Brandy
  • .75 oz Aperol
  • .5 oz Lillet Rose (or Blanc)
  • Dash of Orange Bitters

Garnish:  None

Tools:  Cocktail Shaker, Bar Spoon, Strainer

Preparation:  Stir with ice in a cocktail shaker and strain into a chilled coupe.

This is a recipe from Esquire magazine and is attributed to Jamie Boudreau of Canon in Seattle.  It is one of three Negroni-inspired cocktails that make up three-pronged flight available at the bar for lovers of the classic bitter Italian cocktail. The other 2 are Italy by Way of Mexico and A See Through Negroni.