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Tried this for first time as I read it was one of the suggested cocktail's of the day for Dec. 31st. What I didn't read was that it was recommended as an after dinner drink. I am glad I didn't, as I might not have made it as I was looking for an apéritif, a purpose for which I thought it served very well!

Quite delicious
Well balanced with the alcohol and the fruit in perfect partnership

Pineapple syrup replaced the raspberry as early as 1888. Both Harry Johnson's 1888 and 1900 New & Improved Bartender's Manuals list pineapple syrup instead of raspberry. Trying to organize my cocktail recipes and the many East India variations is proving difficult. Thank you once again for your research!

After trying this recipe, it was my inspiration to make a different cocktail! I halved the cognac and added dark rum. I added creme de Pêche instead of pineapple sugar syrup and doubled the pineapple juice. Both drinks were great.

Nice drink. I added 0,5 cl pineapple shrub and two drops saline solution to balance it out. Now it’s even nicer.

Very nice. Didn’t have pineapple syrup so used syrup from stem ginger. Works well

The simplicity belies the potency of flavour. A small drink with a big kick! Didn’t have pineapple syrup but could have muddled a piece of mango in the shaker, following others’ lead. Next time!

Simon’s amounts are rather small (2.5 oz total) so I kept his 5:1:1 proportions while increasing amounts to 2.5 oz cognac, 0.5 oz orange liqueur, 0.5 oz pineapple juice and 3 dashes Angostura. No pineapple syrup so, following Morgan and Hinojos, I used 1 tsp mango puree, figuring it was closer in flavor to pineapple than passion fruit. No fresh pineapple so garnished with candied ginger on cocktail swords, which works quite well with the tropical flavors. Makes for a great, offbeat tiki drink.

Remade it, this time with a proper pineapple syrup plus pineapple juice and with Cognac. It is much more interesting, but 5 stars? Hmmm....

This is a perfect after-dinner cocktail. As I did not have pineapple syrup, took a hint from Sally Morgan and used Passion Fruit syrup. It was outstanding. You can still taste the cognac, but with a tropical/exotic flavour. Delightful.

I did not use a homemade pineapple syrup (just muddled a chunk of pineapple with some sugar and added a little bit of sugar syrup). Was good, with a nice pineapple hum, but not great. I did use a French Grape Brandy. Maybe a real Cognac may make it 5 stars.

As Mr Difford suggests you can ring the changes with different fruit syrups (and bitters). We thought it was delicious with passionfruit syrup instead of pineapple.

Just made this with what I had on hand - aged brandy, Grand Marnier, and basic simple syrup - and it's delicious. Possibly the tastiest cocktail with pineapple juice that I've had. Definitely making this again!