This equal-parts drink, made with cognac, Old Tom gin, and sweet vermouth, is luscious and smooth, with a little candied-orange sweetness and a touch of vanilla.
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The cocktail program at Trou Normand focuses on Calvados, Armagnac, and Cognac. But that narrow focus doesn't feel like a gimmick here, and their spin on the Old Fashioned is worth braving the crowds.
There's something about punch that transports us back to the days of Dickens, and this warm milk punch dates back even further. It's a delicious, lighter-tasting alternative to a classic eggnog that doesn't taste as boozy as a hot toddy.
This historic punch recipe originates from a 1711 British recipe, but The Varnish's Max Seaman made some modifications for the modern day drinker.
Lighten and brighten up the classic Brandy Alexander with a little homemade quince syrup.
The base spirit in this cocktail is Calvados, distilled from apples in France. Eastern Standard's Kevin Martin cooks up a special spiced syrup to play up those characteristic fruits in the sweet and spicy way we know best as apple pie, but he didn't leave it at that.
The Eastern Standard's Equinox has become a favorite at the Boston bar—it offers an autumnal twist on the classic sour.
This cocktail, created by John Hogan of Lincoln Restaurant and Teddy & the Bully Bar in Washington, DC, is an autumnal take on a pisco sour, made without eggwhite.
A tasty fall cocktail with a cognac base, made with Fernet Branca, maple syrup, and tart apple cider vinegar, plus a sprinkle of cinnamon.
This cocktail from Mark Brinker and Jessica Tessendorf of Chicago's Barrelhouse Flat is a tasty fall drink with a cognac base. Fernet Branca, maple syrup, and apple cider vinegar all contribute to the subtle complexity of the flavor, while cinnamon adds an autumnal aroma.
With pear brandy, orange liqueur, and rhubarb shrub, this drink keeps the spirit of the Sidecar with three bold flavors.
Shots! Shots! Shots! These are often the words that get the party started...and lead to countless bad decisions and lost memories. The trouble is that not all shots are created equal. Some go down as easy as pie while others burn and burn. The Prairie Fire shot is one of those dangerous shots, commonly constructed with cheap tequila enlivened by Tabasco sauce. But despite its fiery reputation, the Prairie Fire can be corralled into a balanced—and delicious—craft cocktail. Here's how.
This sweet and spicy cocktail packs a fiery punch but won't overwhelm your tastebuds.
The Grasshopper is the original green monster drink, but this sweet and creamy dessert cocktail is reawakened with fresh mint.
Cognac. To many, it's the ultimate in brandy. Now, you may ask why? Does it taste better? is it the expense? The time to make it? The grapes? The history? I'd say it's all of those things, and more. But what is cognac? How's it made, and what makes it special?
The Fish House Punch was first concocted at a gentlemen's fishing club in Philadelphia. The original recipe called for peach brandy. In this modern version, Brian Dressel of Midnight Cowboy in Austin, Texas replaces peach brandy with a mix of peach liqueur and cognac, and tames the rum-forward punch with green tea, maraschino liqueur, and citrus.
Jeff Bell uses traditional English wassail, a ceremonial cider-based beverage mulled with citrus and spice, as the base for this cocktail at PDT in New York.
A fruit-filled punch that dates back to 1862.
This drink from Jim Romdall at Seattle's Vessel shows what a few more refined spirits will do to a punch. VSOP Cognac and aged sherry are lightened by the apricot and lemon.
Armagnac plus the honey-sweetness of Drambuie and a splash of dry sherry makes for a boozy but balanced drink, "a great pre or post-dinner tipple," per Lane's recommendation.