Dec 21, 2011
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Improved Brandy Cocktail

Legendary bartender Jerry Thomas created this elegant, bittersweet cocktail in 1876; an update with a touch of absinthe keeps it lively. This recipe first appeared in the 2012 SAVEUR 100, with the article Cognac Cocktails.
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Improved Brandy Cocktail Enlarge Image Credit: Michael Kraus
MAKES 1 COCKTAIL

INGREDIENTS

2 oz. cognac, such as Frapin Cuvee VSOP
1 tsp. simple syrup
½ tsp. maraschino liqueur, such as Luxardo
2 dashes Peychaud's bitters
2 dashes absinthe 
Twist of lemon peel, to garnish

INSTRUCTIONS

Stir cognac, syrup, liqueur, bitters, and absinthe with a bar spoon in a cocktail shaker filled with cracked ice until chilled, about 15 seconds. Strain into a chilled cocktail glass; garnish with lemon twist.

Improved Brandy Cocktail

This article was first published in Saveur in Issue #144

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