Name: Ampersand Cocktail
Total time: 3 min
Cuisine: Cocktail
Ingredients: 30 ml Old Tom gin; 30 ml Cognac (brandy); 30 ml Rosso/sweet vermouth; 5 ml Orange Curaçao; 1 dash Orange bitters

Mason Hanson Premium Member 28w

I loved this! I didn’t have Old Tom so I used St. George Botanivore instead; Pierre Ferrand and Cinzano. Really nicely balanced. Next I’d like to try the variants that combine Grand Marnier and Cointreau

Caspian Berggren Premium Member 1y

Surprisingly dry but very delicious. The ingredients all go together incredibly well. I thought the cognac would overshadow the gin but the juniper and herbs intermingle with the vermouth in a way that enhances them both.

Scott McIsaac Premium Member 1y

Very nice! I made mine with Hayman's Old Tom, Courvoisier VSOP, Carpano Antico, Pierre Ferrand Dry Curacao, and Fee Bros. orange bitters. My usual is a Manhattan, and I found this dryer, more fruity and more spicy. I happen to have have a bottle of Bols zeer oude genever, and based on some of the other comments I'd like to try substituting that for the Hayman's next time.

John CARR Premium Member 2y

Definitely on the sweet side for me, and orange strongly present, but also pleasantly herbal and fruity. Very period in its balance. Noted GMG’s use of Courvoisier, which might work better for me with extra spiciness. I used Hennessy VSOP.

John CARR Premium Member 2y

Improved as it warmed a little actually.

John CARR Premium Member 2y

If perusing in this territory, I’d urge you towards the Chauncey also,

Peter M Premium Member 2y

This is great! Hayman's Old Tom, 1889 Royal VS, Dolin Rouge, & Pierre Ferrand. The gin, brandy, vermouth, and orange are well-balanced! A little sweet up front and dry on the finish keeps you coming back for another sip.

G. M. Genovese Premium Member 2y

I understand the Martinez comparisons. This is more orangey yes. I used the more cardamom-heavy Boker's Bitters as well as Ransom Old Tom (dominant in whatever it's in); Courvoisier and Vermouth Volume Primo... Its aftertaste leads me to believe this was a fortunate blend of brands. Quite dry. I like it.

Matthew Ovens 3y

We make a slight variation known as the Samperand (inventive, I know). Double measures of Gin, Cognac. Single vermouth and then maybe 2/3 a measure each of Grand Manier and Cointreau. Two dashes of angostura and one of orange bitters. Shaken over ice and double strained.

Can it be a little overpowering, maybe. Is it delicious, definitely!

William Smith 3y

I actually prefer this to the Martinez, which it closely resembles. The cognac adds just the right amount of dryness. I used a local barrel rested gin in place of Old Tom, and Carpano Antica, which played nicely with the gin's spiciness.

Miguel Perales Premium Member 4y

A good balanced drink. I used Cocchi di Torino which became fairly prominent in this drink. Nice tart finish in mine.

John Hinojos Premium Member 4y

Very impressive cocktail. I love the older style cocktails that are not too sweet and with few ingredients. Perfectly balanced and a nice hint of orange.

1 fl oz	Hayman's Old Tom Gin
1 fl oz	Cognac (brandy)
1 fl oz	Strucchi Rosso Vermouth
¹⁄₆ fl oz	Ferrand Dry Curaçao liqueur
1 dash	Orange Bitters by Angostura

Ampersand Cocktail

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