Explore by Tags

Entries tagged with 'cognac'

Ampersand Cocktail

Serious Eats Maggie Hoffman 1 comment

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. More

Edible Pantries

Serious Eats Nick Guy 3 comments

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. More

Upgraded Grasshopper

Serious Eats Jeff Lucas Post a comment

The Grasshopper is the original green monster drink, but this sweet and creamy dessert cocktail is reawakened with fresh mint. More

Midnight Cowboy's Fish House Punch

Serious Eats Melody Fury Post a comment

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. More

Fishhouse Punch Royale

Serious Eats Naomi Bishop Tomky Post a comment

Jamie Boudreau of Canon in Seattle tells us that many prominent figures in American history, such as George Washington, have also enjoyed this rum-forward punch. More

La Patria Punch

Serious Eats Naomi Bishop Post a comment

A fruit-filled punch that dates back to 1862. More

Muckraker Punch

Serious Eats Naomi Bishop Post a comment

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. More

Upgraded Mudslide

Serious Eats Jeff Lucas Post a comment

A celebration of the original adult milkshake with a cognac and rum foundation. More

Peach Julep

Serious Eats Maggie Hoffman Post a comment

This cocktail from Eastern Standard in Boston uses toasty cognac and rooibos tea to warm up the flavor of peaches. More

Stay Up Late

Serious Eats Maggie Hoffman Post a comment

This variation on the Tom Collins is super-simple to make. It appeared in the 1946 Stork Club Bar Book by Lucius Beebe—we got this version of the recipe from Theo Lieberman of Lantern's Keep in NYC. More

Todd Maul's Polaris

Serious Eats Maggie Hoffman Post a comment

This cocktail from Todd Maul of Clio in Boston is refreshing and complex, and would also be delicious served over ice. More

Jackson Cannon's Cold Spring Cocktail

Serious Eats Maggie Hoffman Post a comment

This winter sour from Jackson Cannon 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. More

Japanese Cocktail

Serious Eats Marcia Simmons 1 comment

The Japanese Cocktail, curiously made with mostly French ingredients, is like an Old Fashioned with a rich and nutty twist. This classic cocktail included in Jerry Thomas' Bar-Tender's Guide in 1862. More

Aviary's Bitter

Serious Eats Roger Kamholz 1 comment

The Bitter cocktail, from the Aviary in Chicago, is served in a glass that's been smoked over a piece of smoldering bourbon barrel stave, which is custom-cut by the cocktail lounge's industrial designer. Fear not—we love this cocktail with or without the touch of smokiness! But if you're feeling adventurous and want to truly re-create this drink at home, used small-format, seasoned barrels are available for purchase online from New York's Tuthilltown Spirits, makers of Hudson whiskey. More

Le Punch Fantastique

Serious Eats The Serious Eats Team Post a comment

Pierre Ferrand Cognac 1840 stars in this punch that's perfect for parties. This is the kind of sweet drink we like, eminently sippable but not syrupy, juice-dominated or unbalanced. More

Manhattan Sangria

Serious Eats Maggie Hoffman Post a comment

This sangria is inspired by the Manhattan cocktail, with a bit of added fruit. Be sure to plan ahead—the wine mixture needs to sit for at least four hours for the flavors to mingle. More

Time for a Drink: Between the Sheets

Serious Eats Paul Clarke 2 comments

The name may come across as downright demure in this era of porn-star rum and drinks dubbed the Screaming Orgasm or Slippery Nipple (and that's not even mentioning more recent, explicitly named drinks—this is a family joint, after all), but the Between the Sheets bordered on the eye-winkingly naughty when it debuted in the early 1930s. More

Chatham Artillery Punch

Serious Eats Marleigh Riggins Miller 4 comments

To finish off this roundup of recipes from Dave Wondrich's Punch, I have selected a monster. The big dog. The epic, party-starting, punch-to-end-all-punches: Chatham Artillery Punch. More

Drink the Book: Brandy Sour

Serious Eats Marleigh Riggins Miller Post a comment

This sour uses brandy as its base. Though less common than bourbon, it has a similar level of sweetness, thus making it a great foil for lemon juice. A Brandy Sour is similar to a Sidecar but eschews the orange flavor of Cointreau for simple syrup to showcase the flavors of the liquor and lemon. More

Time for a Drink: the Prospector

Serious Eats Paul Clarke Post a comment

[Photograph: Paul Clarke] For me, chocolate is one of the most appealing flavors in the culinary universe, but it's hard to make into a decent cocktail. Not that there aren't plenty of chocolate-laden drinks out there. But most of the... More

More Posts