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.

Bitter Giuseppe

  • 2 oz Cynar
  • 1 oz Sweet Vermouth
  • .25 oz Lemon Juice
  • 6 dashes Orange Bitters

Garnish:  Lemon Peel

Glass:  Rocks

Tools:  Mixing Glass, Barspoon, Julep Strainer

Preparation:  Combine ingredients in a mixing glass.  Stir with ice and strain into a rocks glass over ice.  Garnish with a lemon peel.

This is a recipe from Imbibe Magazine and is attributed to Stephen Cole of Barrelhouse Flat in Chicago.

Winter Trilby

  • 1 oz Single Malt Scotch (Laphroaig 10 year)
  • 1 oz Luxardo Amaro Abano
  • .5 oz Winter Spice Syrup*
  • .5 oz fresh Lemon Juice
  • 3 oz Boiling Water, plus extra to heat the glass

Garnish:  Grated Nutmeg and Lemon Peel

Glass:  Irish Coffee or Toddy

Tools:  Metal Mixing Tin, Bar Spoon

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.

New Fashioned

  • 1.5 oz Rye Whiskey (Rittenhouse)
  • .75 oz Punt e Mes Vermouth
  • .25 oz Maple Syrup (McLure’s)
  • 8 drops Fee Brothers Peach Bitters
  • 4 drops Peychaud’s Bitters

Garnish:  Orange Peel and Lemon Peel

Glass:  Rocks/Old-Fashioned

Tools:  Mixing Glass, Bar Spoon, Julep Strainer

Preparation:  Combine ingredients in a mixing glass.  Stir for 30 seconds.  Strain into a rocks glass over large ice.  Garnish with lemon and orange peels.

This recipe is from Xavier Herit of Daniel in New York City and is found in his book Cocktails & Amuse Bouches For Her & For Him.

Ce Soir

  • 1.5 oz Cognac
  • .75 oz Cynar
  • .5 oz Yellow Chartreuse
  • 1 dash Orange Bitters
  • 1 dash Angostura Bitters

Garnish:  Lemon Peel

Glass:  Old Fashioned

Tools:  Mixing Glass, Bar Spoon, Julep Strainer

Preparation:  Combine ingredients in an ice-filled mixing glass.  Stir for 30 seconds.  Strain into an old fashioned glass neat.  Twist a swath of lemon peel over the drink and discard.

This is a recipe from Imbibe Magazine and is attributed to Nicole Lebedevitch of The Hawthorne in Boston.

Sazerac

Spirit:  2.25 oz Rye Whiskey

Sweetener:  .5 oz Demerara syrup

Bitter/Acid:  3 dashes Peychaud’s bitters

Preparation:  Combine ingredients in an ice-filled mixing glass.  Stir for 20 seconds.  Strain into an Absinthe-rinsed double old-fashioned glass.

Garnish: Lemon peel.

This recipe is from the Cocktails 101 booklet from Paul McGee, the owner of The Whistler.