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Archive for the ‘Cognac based’ Category

1 oz Angostura Bitters

1 oz Demerara simple syrup

1/2 oz cognac

1 oz lemon juice

3/4 oz Amaretto

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With Cognac:

2 demerara cubes

5 heavy dashes of Peychaud Bitters

1/2 oz Absinthe (e.g. Mata Hari)

3 oz Cognac

Fill a Whisky glass with ice. Add Absinthe. Fill up with water and let sit. Or: Put Absinthe into a sprayer and spray the glass with the Absinthe.

put 2 sugar cubes in another glass. Load with Peychaud Bitters. Use e.g. a wood spoon to dissolve the sugar. Add cognac, a few ice cubes and stir. Empty the other glass (with the Absinthe) and strain the drink into that glass. Decorate with flamed lemon peel.

With Rye:

1 demerara cube

5 heavy dashes of Peychaud Bitters

1/2 oz Absinthe (e.g. Mata Hari)

3 oz Cognac

Fill a Whisky glass with ice. Add Absinthe. Fill up with water and let sit. Or: Put Absinthe into a sprayer and spray the glass with the Absinthe.

put sugar cube in whiskey glass. Load with Peychaud Bitters. Use e.g. a muddler or wood spoon to dissolve the sugar. Add Rye, a few ice cubes and stir. Empty the other glass (with the Absinthe) and strain the drink into that glass. Decorate with flamed lemon peel.

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2 oz cognac (Remy VS)

Juice of 1/2 lemon (or a little less – half a lemon usually gives a little over 1 oz)

about 1 oz of simple syrup
1 oz of Cointreau
Shake (with little ice)

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