Edible Pantries

[Photo: Nick Guy]

This cocktail from Mark Brinker and Jessica Tessendorf of Chicago's The Barrelhouse Flat is a tasty fall drink with a cognac base. Fernet Branca, maple syrup, and tart apple cider vinegar all contribute to the subtle complexity of the flavor, while cinnamon adds an autumnal aroma.

About the author: Nick Guy is the accessories editor for iLounge, and covers barware and drinking accessories for The Sweethome. He is based in Buffalo, NY, and on Twitter is @thenickguy.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Edible Pantries

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About This Recipe

Yield:makes 1 cocktail
Active time:5 minutes
Total time:5 minutes
This recipe appears in: How to Make The Barrelhouse Flat's Edible Pantries at Home
Rated:

Ingredients

  • 1 1/2 ounces Pierre Ferrand 1840 Cognac
  • 1/4 ounce Fernet Branca
  • 1/8 ounce maple syrup (or slightly more to taste)
  • 1/8 ounce apple cider vinegar (or slightly more to taste)
  • Dash Angostura bitters
  • Freshly grated cinnamon for garnish

Procedures

  1. 1

    Combine cognac, Fernet Branca, maple syrup, apple cider vinegar, and bitters in rocks or old fashioned glass with cube of ice. Garnish with freshly grated cinnamon.

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