Burnt Fuselage

Difford's Guide
User Rating (33 ratings)

Serve in

Coupe glass

Garnish:

Lemon zest twist (or orange zest twist)

How to make:

STIR all ingredients with ice and strain into chilled glass.

1 fl oz Rémy Martin 1738 Cognac
1 fl oz Grand Marnier or other cognac orange liqueur
1 fl oz Noilly Prat Extra Dry
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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:

172 calories

Alcohol content:

  • 1.8 standard drinks
  • 27.68% alc./vol. (55.36° proof)
  • 24.9 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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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
Buy direct from
Difford's Guide
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