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.

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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.

Odd Pal

  • 1.5 oz AppleJack
  • 1 oz Lillet Blanc
  • .5 oz Aperol

Garnish: Orange Peel

Glass: Coupe

Tools:  Mixing Glass, Barspoon, Julep Strainer

Preparation:  Combine ingredients in a mixing glass with ice and stir until cold.  Strain into a chilled coupe glass and garnish.

This is a recipe from Imbibe Magazine and is attributed to Oddfellows in Dallas.  It is Oddfellows’ “modern-day take on the classic Old Pal cocktail.:

The Hot Marie

  • 1.5 oz Cognac (Martell of other very special pale-grade_
  • .5 oz Creme Yvette liqueur (or Cherry Heering)
  • .5 teaspoon (more to taste) unrefined sugar

Garnish:  Half Lemon Wheel

Glass:  Handled Mug

Tools:  Barspoon

Preparation: Rinse a handled mug with boiling water to warm it and add the ingredients.  Top off with 2 to 3 ounces boiling water, stir to dissolve sugar, and garnish with a half lemon wheel that has been cleverly pierced with half a vanilla bean.

This is a recipe from Marie Claire magazine and is attributed to David Wondrich from his book Punch: The Delights (and Dangers) of the Flowing Bowl.

The Champ

  • 1 oz Bourbon
  • 1 oz AppleJack (or Calvados for a lighter flavor)
  • .75 oz Fresh Lemon Juice
  • .75 oz Simple Syrup
  • 5-6 Fresh Mint Leaves
  • 1 White Sugar Cube

Garnish:  Fresh Mint Sprig and Apple Fan

Glass:  Double Rocks

Tools:  Muddler, Bar Spoon, Straw

Preparation:  In a double rocks glass combine the ingredients and gently muddle, taking care to thoroughly crush the sugar cube, but not pulverize the fresh mint.  Top with crushed or shaved ice, add a straw and garnish with a fresh mint sprig and apple fan.

This is a recipe from Imbibe Magazine and is attributed to Karin Stanley of Fox Liquor Bar in Raleigh, North Carolina.

Harvard Cocktail

  • 1.5 oz Cognac
  • 1 oz Sweet Vermouth
  • 2-3 dashes of Angostura Bitters

Garnish:  None recommended

Glass:  Cocktail

Tools:  Mixing Glass, Barspoon, Julep Strainer

Preparation:  Combine ingredients in a mixing glass.  Stir well with ice and strain into a chilled cocktail glass.

This is a recipe from David Wondrich’s column in Esquire magazine and is a variation of the classic Manhattan cocktail, substituting Cognac for Rye Whiskey.

AppleJack Rabbit

  • 2 oz Apple Brandy (preferably Laird’s AppleJack)
  • 2/3 oz pure Maple Syrup
  • .75 oz fresh Orange Juice
  • .75 oz fresh Lemon Juice

Garnish:  Thin Apple Slice

Glass:  Cocktail

Tools:  Mixing Glass, Cocktail Shaker, Hawthorne Strainer, Bar Spoon

Preparation:  In a mixing glass, combine the apple brandy and maple syrup and stir until combined.  Add the orange and lemon juices and shake vigorously in an ice-filled cocktail shaker.  Strain into a chilled cocktail glass.  Garnish with a thin apple slice.

This is a classic cocktail found in the The Savoy Cocktail Book.  The above recipe is the variation of the cocktail found in the book Mix Shake Stir – Recipes from Danny Meyer’s acclaimed New York City restaurants.