Many bartenders hesitated when I told them I wanted to write a book collecting single-bottle recipes. How can you make anything like a cocktail—especially a stirred one—without vermouth, without liqueur? This drink is the perfect proof of concept, created by Nathan Shearer of Bar Swift in London. Cognac gets stirred with tangy Champagne vinegar, sweet maple syrup, and aromatic vanilla extract for a cocktail that’s silky and potent, perfect for serving after a meal. If you prefer your cocktails on the drier side, use the larger quantity of Cognac.
Ingredients
1 drink
把白兰地、醋、枫糖浆和香草in a mixing glass and fill with ice. Stir until well chilled, about 30 revolutions. Strain into a chilled coupe glass, gently squeeze the lemon twist over the top to express oils, then use as a garnish.
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Reviews (2)
Back to TopThis drink is SUMBLIME…with the corrected measurements, however. The other commenter is correct hat .25 ounces of the champagne vinegar is undrinkable. That should be .25 (1/4) teaspoon of champagne vinegar--and it comes out perfect.
bon vivant bklyn
NYC
11/17/2021
Please confirm the measures for this drink. Is that really 1/4 "ounce" of Champagne vinegar, or should it be 1/4 "teaspoon"? Your similar drink, the Spanish Penny, uses 1/4 "teaspoon" of sherry vinegar, and it was a delightful and unusual pleasure. This one, however, we found to be astonishingly undrinkable.
CrystalC
Arlington, VA
3/28/2020
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