60 ml Cognac – pierre Ferrand 1840 Original Formula
5 ml Mathilde Orange X.O. Liqueur
2-3 dashes aramotaic bitters.
Garnish: Twist lemon
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.
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.
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
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.
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.
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.