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.
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: Combine ingredients in an ice-filled shaker. Shake vigorously to thoroughly crush and combine the fruit. Strain into a glass filled with crushed ice. Garnish with a lemon wheel, orange quarter wheel and a sprig of mint.
This is a recipe from Imbibe Magazine and is attributed to Kirk Estopinal of Bellocq in New Orleans.
Preparation: Combine ingredients in an ice filled mixing glass. Shake for 10 seconds. Strain into a cocktail glass with a sugar-crusted rim.
This is the recipe from the Cocktails 101 booklet from Paul McGee of The Whistler in Chicago, Illinois. According to cocktail historian David Wondrich, this drink was created sometime between 1855 to 1869 by Joseph Santini, a New Orleans bartender who owned the saloon The Jewel of the South (“The Jewel” for short). The recipe from Wondrich’s article in Imbibe magazine is different and calls for:
2 oz VSOP Cognac
1 tsp orange curacao or Grand Marnier
1 tsp fresh lemon juice
1/2 tsp rich simple syrup (2:1 Demerara sugar to water)
2 dashes Peychaud’s or Creole Bitters
Garnished with a sugared lemon peel
Personally, I didn’t like this recipe quite as much as it was a little bit too boozy and did not have enough acidity from the lemon juice. The addition of the maraschino liqueur and increased quantity of lemon juice in Paul McGee’s version is more balanced in my opinion.