Club Cocktail (Difford's recipe)
Ingredients
- 1 2⁄3 oz Cognac
- 1⁄6 oz BarSol Mosto Verde Italia Pisco
- 0.42 oz Luxardo Maraschino liqueur
- 5⁄6 oz Pineapple juice
- 2 dash Peychaud's Aromatic Bitters
Method
Glassware:
Serve in a Coupe glass
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of pineapple wedge and Luxardo Maraschino Cherry.
Method:
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
Garnish:
- Garnish with pineapple wedge and maraschino cherry.
Nutrition:
One serving of Club Cocktail (Difford's recipe) contains 183 calories
Allergens:
Recipe contains the following allergens:
History:
The latest (August 2026) of my adaptations to W. C. Whitfield's Club Cocktail in his 1939 book Just Cocktails. My previous version with pisco:
60 ml Cognac
7.5 ml Pisco
15 ml Maraschino liqueur
22.5 ml Pineapple juice
2 dash Peychaud's/Creole-style bitters
Review:
I originally used pisco to augment the cognac/brandy, but pineapple rum sits more harmoniously with the other ingredients. A splash of fizz is an important attribute my earlier version missed.
