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: Preheat an Irish coffee glass with boiling water (make sure the glass is heat tempered). Combine all other ingredients except the hot water in a metal mixing tin and place the metal tin into a hot water bath and stir for 30 seconds. Pour out the water from the preheated Irish coffee glass and pour the ingredients from the mixing tin. Top with boiling water and garnish with freshly grated nutmeg and a lemon peel.
This is a recipe from Imbibe Magazine and is attributed to Mike Ryan of Sable Kitchen + Bar in Chicago.
Winter Spice Syrup: In a saucepan, combine 2 cups demerara sugar, 1 cup water, 3 green cardamom pods, 1 whole star anise and 1 cinnamon stick, broken into pieces. Bring to a simmer over medium heat and stir until the sugar is fully dissolved. Reduce the heat to low and simmer, stirring for 5 minutes. Remove from the heat and let cool to room temperature. Double strain into a clean glass jar. Will keep refrigerated for 2 weeks.