| 2 fl oz | Rémy Martin V.S.O.P. cognac |
| 1/2 fl oz | Strucchi 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 | Monin Grenadine Syrup |
| 1/6 fl oz | Claret wine (Bordeaux red) |
How to make:
- Select a Coupe glass.
- Prepare garnish of mint leaf or red rose petal.
- SHAKE first 5 ingredients with CRUSHED ICE.
- FINE STRAIN into chilled glass.
- FLOAT red wine.
- Garnish with mint leaf or rose petal floated on surface.
Allergens:
Recipe contains the following allergens:
- Strucchi Dry Vermouth – Sulphur Dioxide/Sulphites
- Claret wine (Bordeaux red) – Sulphur Dioxide/Sulphites
Strength & taste guide:
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:
245 calories
Alcohol content:
- 1.6 standard drinks
- 18.18% alc./vol. (36.36° proof)
- 22.7 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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