Serve inCoupe glass
Float mint leaf or red rose petal
How to make:
SHAKE first 5 ingredients with CRUSHED ICE and fine strain into chilled glass. FLOAT red wine on surface of cocktail.
|2 fl oz||Rémy Martin 1738 Cognac|
|1/2 fl oz||Noilly Prat Extra Dry|
|1/2 fl oz||Giffard Menthe Pastille white crème de menthe|
|1/2 fl oz||Orange juice (freshly squeezed)|
|1/2 fl oz||Giffard Grenadine syrup|
|1/6 fl oz||Claret red wine|
Both fresh and refreshing. A subtle hint of peppermint gives zing to this cognac-based cocktail.
When served in a tall glass with crushed ice this is called an American Beauty Punch.
Adapted from a recipe in David A. Embury's 1948 The Fine Art of Mixing Drinks.
AMERICAN BEAUTYDavid 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.