| 1 fl oz | Rémy Martin V.S.O.P. cognac |
| 1 fl oz | Grand Marnier or other cognac orange liqueur |
| 1 fl oz | Strucchi Dry Vermouth |
| 1 dash | Orange Bitters by Angostura (optional) |
Read about cocktail measures and measuring.
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of lemon zest twist (or orange zest twist).
- STIR all ingredients with ice.
- FINE STRAIN into chilled glass.
Allergens:
Recipe contains the following allergens:
- Strucchi Dry Vermouth – Sulphur Dioxide/Sulphites
Strength & taste guide:
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:
One serving of Burnt Fuselage contains 173 calories.
Alcohol content:
- 1.7 standard drinks
- 25.71% alc./vol. (51.42° proof)
- 23.2 grams of pure alcohol
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