Improved Brandy Cocktail
Ingredient
- 1 2⁄3 oz Cognac
- 1⁄6 oz Gomme syrup
- 1⁄12 oz Luxardo Maraschino liqueur
- 2 dash Boker's bitters
- 1 dash La Fée Parisienne absinthe
- 1 twist Lemon zest oils
Glass:
Serve in a Nick & Nora glass
How to make:
POUR first 5 ingredients into shaker. Express oils from lemon zest twist into shaker and discard. Add ice, SHAKE and fine strain into chilled glass.
Review:
Yes, yes, I know modern convention calls for this cocktail to be stirred but Jerry Thomas stipulates to shake it and it's much "improved" by shaking. "Shake it to wake it" and brandy shines with the other ingredients, adding complexity rather than challenging its dominance. If you can't bring yourself to shake it, at least throw it!
Variant:
Improved Whiskey Cocktail
Improved Holland Cocktail
History:
The Brandy Cocktail first appears in Jerry "The Professor" Thomas' 1862 The Bar-Tender's Guide & Bon Vivant's Companion with this "Improved" version debuting in his 1876 The Bar-Tender's Guide 2nd Edition.
Join the discussion
Showing 2 comments for Improved Brandy Cocktail.
See discussion in the Forum
Mad MacPeat
Peated whisky sits brilliantly with the floral elderflower notes in this late-night sipper. Absinthe plays an important role and I like with as much four...
Brandy Refresher
Thanks to mint and a vigorous shake, this bite-sized after dinner cocktail is superbly refreshing
Garnish:
Express lemon zest twist over surface of the cocktail, rub lemon zest oils on rim, and discard