Serve in aCoupe glass
Grapefruit zest twist (discarded) & float star anise
How to make:
Saturate sugar cube with Peychaud's in base of shaker and MUDDLE thoroughly. Add cognac and stir to ensure sugar is dissolved. Add other ingredients, SHAKE with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.
|1 cube||Brown sugar|
|3 dash||Peychaud's or other Creole-style bitters|
|2 1⁄2 fl oz||Cognac VSOP|
|2⁄3 fl oz||Galliano L'Autentico liqueur|
|1⁄2 fl oz||Freshly squeezed pink grapefruit juice|
|1 fl oz||Fresh pressed pineapple juice|
|1 dash||Orange bitters|
|2 dash||Dale DeGroff's Pimento Aromatic Bitters|
|1 fresh||Egg yolk|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Egg yolk is potentially hazardous if used incorrectly.
Perhaps substitute ¼ shot Demerara sugar syrup for the sugar cube and all that muddling. Whether runny or dry sugar, this flip style cocktail is balanced and complex.
Adapted from a recipe created in 2015 by Timothy Eshing who says “'Le Coq d'Or' means 'the golden rooster' (hence the use of 'golden' ingredients); it is the title of a 1907 opera by Nicolai Rimsky-Korsakov, after a story by Pushkin, itself after a story by Irving. Outside Russia the work is usually performed in French (hence the name and reliance on French ingredients). Each major ingredient is associated with a major character in the opera: the cognac and liqueur for the Tsar and Tsaritsa, the fruit juices for the Tsar's two doomed sons, the yolk for the golden rooster, and the bitters for the astrologer.