Name: Saint Sauvant
Total time: 3 min
Cuisine: Cocktail
Ingredients: 60 ml Cognac (brandy); 15 ml Rosso/sweet vermouth; 15 ml Cherry brandy; 1 dash Aromatic bitters

Saint Sauvant
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Glass:

Photographed in a Bespoke Nick & Nora

Ingredients:
2 oz	Cognac (brandy)
¹⁄₂ oz	Strucchi Rosso Vermouth
¹⁄₂ oz	Heering Cherry Liqueur
1 dash	Angostura Aromatic Bitters

Read about cocktail measures and measuring

Prepare:

Select and pre-chill a COUPE GLASS.
Prepare garnish of lemon zest twist.

How to make:

STIR all ingredients with ice.
FINE STRAIN into chilled glass.

Garnish:

EXPRESS lemon zest twist over the cocktail and use as garnish.

Allergens:

Recipe contains the following allergens:

Rosso/rouge/sweet vermouth (di Torino) - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Richly flavoured and brandy-laced. A delicious late-night libation.

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History:

Adapted from a recipe created by J. E. Clapham of Clapham Cocktails. Originally made with Merlet Soeurs Cerises, this is "A cognac version of the gin-based Copenhagen, without the lemon. Named after the Merlet HQ." The recipe also called for Cocchi Storico Vermouth di Torino.

More cocktails by J. E. Clapham of Clapham Cocktails

Nutrition:

One serving of Saint Sauvant contains 211 calories

Alcohol content:

1.7 standard drinks
26.28% alc./vol. (52.56° proof)
23.7 grams of pure alcohol

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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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John CARR

25th February at 13:15

Reading the merlet sœurs cerises description I can see how it would pair with the cognac. Nonetheless, this is pretty good and basically what it says on the tin. Rich and fruity. I had carpano as the vermouth, subbed in 5ml punt e mes to replicate the spec Cocchi storico, but the real thing would be preferable. Could potentially split it with dry vermouth also, bringing it closer to something like a blackthorn (my favourite!).

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Mookie

20th October 2025 at 00:29

I basically made a different drink, used raspberry liqueur instead of cherry heering and doubled up the bitters to counterbalance the sweetness. Really enjoyable

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