The Wild Ruffian
Inspired by a recipe developed by mixologist Lynn House of the Chicago restaurant Blackbird, this is an ideal cocktail to show off the fruity side of Cognac. Peach preserves meld beautifully with the spirit’s soft sweetness, while mint adds a bright finish.
- 2 tsp. peach preserves
- 1 tsp. sugar
- 12 leaves fresh mint
- 3 oz. Cognac
- Add peach preserves, sugar, and 1 teaspoon water in a small microwave-safe bowl and heat for about 30 seconds. Stir to dissolve sugar, and allow mixture to cool.
- Muddle the mint leaves in a Collins glass, coating the inside of the glass with the mint oils, about 45 seconds. Remove about 3⁄4 of the mint solids and discard, and fill the glass with crushed ice. In a cocktail shaker filled with ice, combine peach syrup and cognac, and shake until well chilled. Strain cognac mixture over ice in the Collins glass, gently stir, top with more crushed ice if necessary.