Improved Brandy Cocktail

  • Serves

    makes 1 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.


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


Step 1

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.

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