Bottoms Up
Ingredients
- 1 1⁄3 oz Cognac
- 2⁄3 oz Orange Curaçao liqueur
- 1⁄6 oz Monin Grenadine Syrup
- 1⁄6 oz Double cream / heavy cream
- 1 fresh Egg yolk
Method
Glass:
Photographed in a Modern America Coupe
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of orange zest twist.
Method:
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
Garnish:
- EXPRESS orange zest twist over the cocktail and use as garnish.
Allergens:
Recipe contains the following allergens:
History:
Adapted from a recipe in Ted Saucier's 1951 Bottom's Up, a cocktail book "with illustrations by Twelve of America's Most Distinguished Artists", one of which was Albert "Al" Dorne, who was "one of the best and highest paid in the field of advertising illustration" of his day. It seems he was also a talented mixologist as the book credits this cocktail to Al Dorne.
Review:
A brandy-laced meal with zesty orange cutting through the heaviness of cream.
