Burnt Fuselage

Difford's Guide
User Rating (14 ratings)

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Serve in a

Coupe glass

Garnish:

Lemon zest twist (or orange zest twist)

How to make:

STIR all ingredients with ice and strain into chilled glass.



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Review:

Cognac and Grand Marnier are well-suited bedfellows in this spirit forward "stiff steadier". Dry vermouth combines with these surprisingly well. Adding balance and herbal complexity.

History:

The Burnt Fuselage first appears in the "Cocktails Around Town" section of Harry MacElhone's 1927 Barflies and Cocktails where he lists cocktails of regulars ("Men About Town") at his Harry's New York Bar.

To quote MacElhone, "Chuck Kerwood takes to the air so frequently that he likes a stiff steadier when he comes down to earth. The famous flying man calls his concoction the 'Burnt Fuselage'. And believe me, 1/3 Grand Marnier, 1/3 Cognac, and 1/3 French vermouth, and your own fuselage will be warm, to say the least." From Philadelphia, USA Colonel C.W. (Chuck) Kerwood, was President of the International League of Aviators and was apparently known as the "wild man of aviation."

Nutrition:

There are approximately 172 calories in one serving of Burnt Fuselage.

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* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
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