A brandy produced in the wine-region surrounding Cognac, France. Cognac must be twice distilled and aged for at least two years in French oak.
A French liqueur made by the Carthusian Monks since 1737 according to the instructions given to them by François Annibal d'Estrées in 1605. It is a distilled alcohol aged with 130 herbs, plants and flowers. The name derived from the monks' Grande Chartreuse monastery in the Chartreuse Mountains. Chartreuse is known to age and improve in the bottle. Green Chartreuse is the original high proof version; 55% ABV.
A dark brown or clear chocolate-flavored liqueur made from the cacao seed. Crème refers to the creamy texture, but actually contains no dairy. Usually 20-25% ABV.
A once highly preferred brand of bitters produced in the 1830's by John G. Boker. Notably, nearly all of the recipes in Jerry Thomas' book How to Mix Drinks or The Bon Vivant's Companion specify the use of these bitters (misspelled Bogart's). Among the known ingredients were cassia, cardamom, and bitter orange peel. In 1906 U.S. Food and Drugs Act limiting medical claims caused Boker's and most other bitters producers to cease production. Until 2009, no samples of the bitters were known to exist, and as the recipe had never been published, recreating it seemed unlikely. That year, a man showed up at the London Bar Show with a small remaining sample, which was then combined with extensive research (including interviewing descendants of John Boker), to recreate a facsimile of the bitters.
An orange colored citrus fruit. Many types of orange make an appearance in cocktails. The peel and juice are equally valuable to diverse cocktails.
Stir over ice in a mixing glass. Strain into a chilled coupe. Garnish with an orange zest, if desired.
This cocktail can become quite sweet if you don’t use high proof cognac, it should be at least 45ABV. The original recipe calls for Tempus Fugit creme de cacao.
The Canon Cocktail Book
avg. 3.4 (19)
Sorting, filtering, sharing:
There's so much more in the Mixel App!