As described by drink historian David Wondrich, the Enchantress debuted in American Barkeeper in 1867, and its cognac-meets-port construction demonstrates the 19th century taste for robustly flavored drinks. Nearly 150 years later, robust flavors are creeping back into popularity, and the Enchantress is ripe for rediscovery.
About the author: Paul Clarke blogs about cocktails at The Cocktail Chronicles and writes regularly on spirits and cocktails for Imbibe magazine. He lives in Seattle, where he works as a writer and magazine editor.
- 1 1/2 ounces cognac
- 1 1/2 ounces port
- 1/2 ounce lemon juice
- 1 1/2 teaspoons orange curacao or Grand Marnier
Combine ingredients in a cocktail shaker and fill with ice. Shake well for 10 seconds and strain into a chilled wine goblet or cocktail glass.