September, 2008
Improved Brandy Cocktail
This recipe is a subtle evolution of the original Cocktail recipe, which included only a spirit, sugar syrup, bitters, and ice – a far cry from the fruit juice- and mixer-heavy “cocktails” of today (and a fabulous drink in its own right). The additions to the Improved Cocktail – Maraschino, Absinthe, and a lemon rind – are in small amounts and their influence is understated. What really shines here is the spirit, which means it’s imperative to select one of high quality. Here I use a VSOP level Cognac, but this flexible recipe is equally delicious with bourbon, rye, or gin.
This recipe first appeared in a revised edition of Professor Jerry Thomas’s classic cocktail making tome, How to Mix Drinks. The specific version here was take from Dave Wondrich’s fabulous book on American cocktail history, Imbibe: From the absinthe cocktail to whiskey smash, a salute in stories and drinks to “Professor” Jerry Thomas, pioneer of the American bar.
- 2 dashes Angostura bitters
- 1 tsp sugar syrup
- 1/2 tsp Maraschino
- 1/8 tsp Abinthe
- 1 small piece of lemon rind
- 2 ounces of VSOP Cognac
- 1 lemon piece
Add liquids to cocktail shaker. Squeeze lemon rind into shaker to express oils and to liquids. Fill shaker with ice and shake into a chilled cocktail glass (stirring is acceptable here as well and would be my preference). Moisten the glass's rim with a piece of lemon and serve.