Garnish:
Float mint leaf or red rose petal
How to make:
SHAKE first 5 ingredients with CRUSHED ICE and fine strain into chilled glass. FLOAT red wine on surface of cocktail.
2 fl oz | Rémy Martin 1738 Cognac |
1/2 fl oz | Dry vermouth |
1/2 fl oz | Giffard Menthe Pastille white crème de menthe |
1/2 fl oz | Orange juice (freshly squeezed) |
1/2 fl oz | Grenadine/pomegranate syrup (2:1) |
1/6 fl oz | Claret red wine |
Read about cocktail measures and measuring.

Review:
Both fresh and refreshing. A subtle hint of peppermint gives zing to this cognac-based cocktail.
Variant:
When served in a tall glass with crushed ice this is called an American Beauty Punch.
History:
Adapted from a recipe in David A. Embury's 1948 The Fine Art of Mixing Drinks.
AMERICAN BEAUTY
David A. Embury, 1948
1 part French Vermouth
1 part Grenadine
1 part White Creme de Menthe
1 part Orange Juice
4 parts Cognac
Shake well with crushed ice. Float 1 teaspoonful claret on top of each drink.
This drink is sometimes served in a tall glass filled with crushed ice and then called American Beauty Punch.
Nutrition:
One serving of American Beauty (by David Embury) contains 240 calories.
Alcohol content:
- 1.8 standard drinks
- 19.65% alc./vol. (39.3° proof)
- 24.6 grams of pure alcohol
Join the Discussion
... comment(s) for American Beauty (by David Embury)
You must log in to your account to make a comment.