|2 fl oz||Cognac|
|1⁄4 fl oz||Triple sec liqueur|
|1⁄6 fl oz||Giffard Sugar Cane Syrup|
|1 dash||Angostura or other aromatic bitters|
|1⁄2 fl oz||Chilled water (omit if using wet ice)|
The appropriately named brandy based drink benefits from dilution, hence my addition of a splash of water.
Adapted from a recipe by Charles Schumann, Munich, Germany, and published in his American Bar. Very similar to Jerry Thomas' Fancy Brandy Cocktail, published in his 1862 edition.
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