Orange zest twist (expressed & discarded) and skewered berry fruits
SHAKE first 5 ingredients with ice and strain into ice-filled glass. TOP with red wine.
|1 1/2 fl oz||Cognac (brandy)|
|1/2 fl oz||Orange Curaçao liqueur|
|3/4 fl oz||Χυμός λεμονιού|
|1/3 fl oz||Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix)|
|1/4 fl oz||Giffard Orgeat Syrup|
|1/2 fl oz||Κόκκινο κρασί Shiraz|
Giffard Orgeat Syrup is potentially hazardous to those with allergy or intolerance.
No relation to the modern Cosmopolitan, this is a mellow, balanced blend of citrus, brandy and red wine.
Adapted from Dale DeGroff's 2002 book, The Craft of the Cocktail. He, in turn, credits the original recipe to Charlie Paul's 1902 book American and Other Iced Drinks.
COSMOPOLITAN DELIGHT. L. D.Recipes of American and Other Iced Drinks, Charlie Paul, 1902
Take a large soda-water glass and fill with chipped ice; put I a teaspoon of powdered sugar; squeeze half a lemon in; add half a liqueur-glassful of curaçoa, a teaspoon of orgeat syrup, and half a wine-glassful of brandy; shake well; decorate with fruits in season; dash the top with claret; and serve with straws.
cosmopolitan delightDale DeGroff, The Craft Of The Cocktail, 2002
From Recipes of American and Other Iced Drinks, by Charlie Paul (1902). I included this turn-of-the century Cosmopolitan partly because of the name, but mostly because it tastes great.
1½ ounces brandy
½ ounce curaçao
½ ounce simple syrup
¾ ounce fresh lemon juice
¼ ounce orgeat
Splash red wine
Seasonal fruit, for garnish
Shake all the ingredients with ice and serve over ice in an old-fashioned glass. Top with a splash of red wine. Garnish with fresh seasonal fruits. Don't be shy with the garnish–these early drinks looked like fruit salads.