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Serve in a Coupe glass
1 oz | Rémy Martin V.S.O.P. cognac |
1 oz | Grand Marnier or other cognac orange liqueur |
1 oz | Strucchi Dry Vermouth |
1 dash | Orange Bitters by Angostura optional |
Recipe contains the following allergens:
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.
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."
One serving of Burnt Fuselage contains 179 calories
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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