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A riff on the classic Burnt Fuselage. Spiritous and richly fruity with orange and cherry combining harmoniously with brandy
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Caspian Berggren’s Avatar Caspian Berggren
25th May 2025 at 17:04
This one was unfortunately a bit too sweet for me. It wasn't necessarily too sweet in the amount of sugar, but rather the cherry liqueur, the Grand Marnier, and the cognac all contributed to a cloying sweetness that's difficult to deal with. I would try maybe 4:2.5:2:1:1.5:0.25 next time just to see how a higher ratio of cognac and vermouth, and slightly less GM, would play with the rest of the ingredients.
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John CARR’s Avatar John CARR
6th September 2025 at 14:33
Revisiting a few months after my initial meeting (and towards the end of a loong winter) I actually found this reasonably balanced - “medium/5” is about right I think. Every time I felt like the cherry was about to swamp the palate, a little shot of dryness or herbal would come to the rescue. That said, very much a dessert/digestif affair, as you say. Camus VSOP.
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Caspian Berggren’s Avatar Caspian Berggren
25th May 2025 at 17:09
Saying that, adding just a dash of saline solution, and some more dry vermouth, helped the cocktail a ton. It doesn't feel as cloying anymore but rather like a standard digestif.
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Dave D.’s Avatar Dave D.
24th December 2025 at 00:01
Totally agree…the sweetness is a blend of liquors. Not sure if race back to make it again. If so, I will modify also
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