Many bartenders hesitated when I told them I wanted to write a book collecting single-bottle recipes. How can you make anything like a cocktail—especially a stirred one—without vermouth, without liqueur? This drink is the perfect proof of concept, created by Nathan Shearer of Bar Swift in London. Cognac gets stirred with tangy Champagne vinegar, sweet maple syrup, and aromatic vanilla extract for a cocktail that’s silky and potent, perfect for serving after a meal. If you prefer your cocktails on the drier side, use the larger quantity of Cognac.
Recipe information
Yield
1 drink
Ingredients
Preparation
Combine Cognac, vinegar, maple syrup, and vanilla in a mixing glass and fill with ice. Stir until well chilled, about 30 revolutions. Strain into a chilled coupe glass, gently squeeze the lemon twist over the top to express oils, then use as a garnish.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
How to Cobble Together a Cocktail in the Coronavirus Era
If you’ve got even a small selection of spirits in your home bar, you probably have the makings of a cocktail good enough to take to that (Zoom) party.
