|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.
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.