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Improved Brandy Cocktail
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Improved Brandy Cocktail
Serve in a Nick & Nora glass
| 1 2⁄3 oz | Rémy Martin V.S.O.P. cognac |
| 1⁄6 oz | Gomme syrup |
| 0.08 oz | Luxardo Maraschino liqueur |
| 2 dash | Boker's bitters |
| 1 dash | La Fée Parisienne absinthe |
| 1 twist | Lemon zest oils |
Garnish: Express lemon zest twist over surface of the cocktail, rub lemon zest oils on rim, and discard
How to make:
POUR first 5 ingredients into shaker. Express oils from lemon zest twist into shaker and discard. Add ice, SHAKE and fine strain into chilled glass.
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
Yes, yes, I know modern convention calls for this cocktail to be stirred but Jerry Thomas stipulates to shake it and it's much "improved" by shaking. "Shake it to wake it" and brandy shines with the other ingredients, adding complexity rather than challenging its dominance. If you can't bring yourself to shake it, at least throw it!
History:
The Brandy Cocktail first appears in Jerry "The Professor" Thomas' 1862 The Bar-Tender's Guide & Bon Vivant's Companion with this "Improved" version debuting in his 1876 The Bar-Tender's Guide 2nd Edition.
Improved Brandy Cocktail.
Jerry Thomas, 1876
(Use ordinary bar glass.)
2 dashes Boker's (or Angostura) Bitters.
3 do. Gum syrup.
2 do. Maraschino.
1 dash Absinthe
1 small piece of the yellow rind of a lemon, twisted to express the oil.
1 small wineglass of brandy.
Fill glass one-third full of shaved ice, shake well, and strain into a fancy cocktail glass.
The flavour is improved by moistening the edge of the cocktail glass with a piece of lemon.
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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Also enjoyed with Hennessy VSOP.