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.
Jackson Cannon's Cold Spring Cocktail
About This Recipe
|Yield:||makes 1 cocktail|
|Active time:||3 minutes|
|Total time:||3 minutes|
|Special equipment:||cocktail shaker and strainer|
- 1 1/2 ounces cognac
- 3/4 ounce freshly squeezed Meyer lemon juice
- 3/4 ounce pure maple syrup
- Dash rhubarb bitters
- Garnish: Meyer lemon twist
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.