Spitfire

Difford’s Guide
Discerning Drinkers (7 ratings)
  • Spitfire Image

    Spitfire

  • Jump to
Spitfire image

Serve in a Martini glass

Ingredients:
2 oz Rémy Martin V.S.O.P. cognac
1⁄2 oz Sauvignon blanc wine
1 oz Lemon juice (freshly squeezed)
1⁄2 oz Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
1⁄2 oz Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer or Aquafaba or Vegan egg white alternative
× 1 1 serving
Read about cocktail measures and measuring

How to make:

  1. Select and pre-chill a Martini glass.
  2. Prepare garnish of lemon zest twist.
  3. SHAKE all ingredients with ice.
  4. FINE STRAIN into chilled glass.
  5. EXPRESS lemon zest twist over the cocktail and use as garnish.

Allergens:

Recipe contains the following allergens:

Review:

A brandy sour with a splash of dry white wine.

View readers' comments

History:

Created in 2006 by Tony Conigliaro at Shochu Lounge, London, England.

More cocktails by Tony Conigliaro

Nutrition:

One serving of Spitfire contains 207 calories

Alcohol content:

  • 1.4 standard drinks
  • 14.05% alc./vol. (14.05° proof)
  • 19 grams of pure alcohol

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.

Smokey Joe Image
Previous cocktail

Smokey Joe

Suffering Bastard Image
Next cocktail

Suffering Bastard

Join the discussion

Showing 2 comments for Spitfire.
See discussion in the Forum

Please log in to make a comment
Emile DUPORT’s Avatar Emile DUPORT
27th January 2024 at 19:41
Add crème de pêche
1
reply
John Hinojos’ Avatar John Hinojos
9th May 2023 at 00:21
This was a nice cocktail. Did find a strange aftertaste which I feel comes from the wine. Almost felt that there should be another ingredient which was left out. Have to think on this one.
1
reply
advert banner
Smokey Joe Image
Previous cocktail

Smokey Joe

Sake sweetened with Sauternes and flavoured with cognac and Islay whisky

Suffering Bastard Image
Next cocktail

Suffering Bastard

Unusually combining gin and cognac, lengthened and spiced with ginger beer, this vintage classic was originally designed as a hangover cure

White wine Image

White wine

White wine is produced through the fermentation of grape pulp. Grapes are naturally chemically balanced to ferment without requiring additional sugars...
Brandy Image

Brandy

Brandy is distilled from fermented fruit (not grain). The name brandy comes from northern Europe, where 'brand' means to burn, and is a reference to the...
Shochu / Soju Image

Shochu / Soju

Translating as 'fiery liquor', Shochu (spelt Soju in Korea) is the traditional spirit of Japan. It is distilled from a number of different materials and...
2 to 1 'rich' sugar syrup versus 1 to 1 'simple' syrup Image

2 to 1 'rich' sugar syrup versus 1 to 1 'simple' syrup

The balance between sweet and sour is crucial to the majority of cocktails and consistently producing balanced cocktails is made easier when using sugar...
Egg dos and don'ts & using eggs in cocktails Image

Egg dos and don'ts & using eggs in cocktails

Eggs are essentially reproductive cells from everything from chickens to ducks and quails but here I'm specifically looking at chicken eggs, their characteristics...
20 best/most rated Martinis Image

20 best/most rated Martinis

There are 1,000s of cocktails with "Martini" in their name on Difford's Guide, and the majority are not actually true Martinis, at least going by the Oxford...