Cognac

Sazerac

Sazerac
  • 2 ounces Rye whiskey or Cognac
  • Three dashes Peychaud's Bitters (some sub in 1 dash of Angostura)
  • One sugar cube or 1 syrup/sorghum
  • Splash of absinthe, Herbsaint, or Pernod

Fill an Old Fashioned glass with ice, set aside.

Put the sugar cube in a second Old Fashioned glass with just enough water to moisten it; then crush the cube.

Add the rye, bitters, and a few cubes of ice, and stir.

Discard the ice from the first glass, and pour in the absinthe. Turn the glass to coat the sides with the absinthe; then pour out the excess.

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Peach Sangria

1 750-ml bottle white wine
3/4 cup orange liquer

1 1/2 cups sliced strawberries
2 peaches, sliced
1/2 large lemon, middle part cut crosswise into 6 slices, ends juiced

Soak the fruit slices in the orange liquer and lemon juice, chill. Add white wine (and seltzer water, if the wine is not sparkling).

Original recipe from http://www.bonappetit.com/recipes/2005/08/strawberry_and_peach_s...

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Baconhattan

Building off the classic Manhattan:

3 parts bacon-infused rye bourbon
3 parts cognac
2 parts sweet vermouth
dash of aromatic bitters
dash of smoke flavor
1 maraschino cherry

Instructions

Use the nitrogen cavitation method to quick-infuse rye using some fried bacon bits.

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Sidecar

Sidecar

The sidecar is nice, citrusy drink with brandy as its base spirit. Modern mixtures often have equal parts, I prefer a 3/2/1 mix:

3 parts Cognac
2 parts lemon juice
1 part Cointreau or triple sec

Mix the ingredients in a shaker half full of ice. Strain and serve with crushed ice in a sugar-rimmed lowball. Garnish with a strip of lemon rind.

Note that the original mixture, according to The Fine Art of Mixing Drinks, is:

8 parts Cognac or Armagnac
2 parts lemon juice
1 part Cointreau or triple sec

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Manhattan

Manhattan

Custom version:
2 oz rye bourbon
1 oz cognac
1 oz vermouth, split between sweet and dry
dash of aromatic bitters
1 maraschino cherry

Instructions

Pour bitters, liquors over ice in mixing glass. Stir and strain into martini glass, garnish with a maraschino cherry.

Dive deep: http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2007/09/21/WI1O...

Joy of Drinking focuses on a simple bourbon or rye manhattan, and adds in peychaud's bitters to the mix, with a
1.5 oz rye, .25oz each sweet and dry vermouth, 2 dashes angostura, 1 dash peychauds.

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