Garnish:
Lemon zest twist
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 2 fl oz | Cognac (brandy) |
| 1/6 fl oz | Orange Curaçao liqueur |
| 1/6 fl oz | Gomme syrup |
| 1/6 fl oz | Chilled water (omit if wet ice) |
| 1 dash | Boker's bitters |
Review:
This appropriately named brandy-based cocktail benefits from dilution, hence my addition of a splash of water. Modern bartending convention might lead you to stir rather than shake this cocktail, which would be a shame, as it's better shaken!
History:
Adapted from a recipe by Charles Schumann, Munich, Germany, and published in his American Bar. Very similar to Jerry Thomas' Fancy Brandy Cocktail, published in the 1862 edition of his The Bar-tenders Guide.
107. Brandy Cocktail.
Jerry Thomas, The Bar-tenders Guide, 1862
(Use small bar glass)
3 or 4 dashes of gum syrup.
2 do. Bitters (Bogart's).
1 wine-glass of brandy.
1 or 2 dashes of Curaçao.
Squeeze lemon peel; fill one-third full of ice, and stir with a spoon.
108. Fancy Brandy Cocktail.
(Use small bar glass)
The drink is made the same as the brandy cocktail, except that it is strained in a fancy wine-glass, and a piece of lemon peel thrown on top, and the edge of the glass moistened with lemon.
Alcohol content:
- 1.4 standard drinks
- 25.47% alc./vol. (50.94° proof)
- 19.2 grams of pure alcohol
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