x

Email this Recipe

Cocktails

Jackson Cannon's Cold Spring Cocktail

Jackson Cannon's Cold Spring Cocktail

[Photographs: Robyn Lee]

This winter sour from Jackson Cannon of Island Creek Oyster Bar and the newly opened The Hawthorne balances a boozy cognac edge with smooth maple syrup and Meyer lemon. Though there's as much maple as lemon, it's not at all sweet, just warming and aromatic.

If you don't have rhubarb bitters, cranberry bitters work well as a substitute. We used Pierre Ferrand cognac.

Get more citrus cocktail recipes here »

Jackson Cannon's Cold Spring Cocktail

Loading text goes here What's This? OK

About This Recipe

Yield:makes 1 cocktail
Active time:3 minutes
Total time:3 minutes
Special equipment:cocktail shaker and strainer

Ingredients

  • 1 1/2 ounces cognac
  • 3/4 ounce freshly squeezed Meyer lemon juice
  • 3/4 ounce pure maple syrup
  • Dash rhubarb bitters
  • Ice
  • Garnish: Meyer lemon twist

Procedures

  1. 1

    Add cognac, lemon juice, maple syrup, and bitters to cocktail shaker and fill with ice. Shake well and strain into a chilled cocktail glass. Garnish with Meyer lemon twist.

Add a comment

Comments can take up to a minute to appear - please be patient!

Previewing your comment: