Garnish:
Lemon zest twist
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 2 fl oz | Cognac VSOP |
| 1/4 fl oz | Triple sec liqueur (40%) |
| 1/6 fl oz | Giffard Sugar Cane Syrup |
| 1 dash | Angostura Aromatic Bitters |
| 1/2 fl oz | Chilled water (omit if using wet ice) |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
The appropriately named brandy based drink benefits from dilution, hence my addition of a splash of water.
History:
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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