Serve in a
Coupe glassGarnish:
Lemon zest twist
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 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) |
Comment:
The appropriately named brandy based drink benefits from dilution, hence my addition of a splash of water.
About:
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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