32 found Showing cocktails with ingredient Tawny port

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A Spontaneous Libation for your Consideration

8th Arrondissement

Created and posted by yarm.
1 1⁄2 oz Cognac
1⁄2 oz Grenadine
1⁄2 oz Amer Picon
1⁄2 oz Lemon juice
1 twst Orange peel (As garnish)
Instructions

Shake with ice, strain into a cocktail coupe, and garnish with an orange twist.

Notes

Though starting with the Ward 8, the end result was very different flavorwise, and the French ingredients work much better to me than the original.

History

In the wake of the Thirst Boston conference, I was thinking about the Ward 8 and the conversations I had that weekend about it. One of my major problems with the earliest recipe of the 1898 drink appearing in Robert Vermeire's 1922 Cocktails: How to Mix Them is that the orange juice clashed with the oaky American whiskey. I pondered what spirits might work well here, and my eyes drifted over to the Cognac section of my home bar. With a French theme, perhaps substituting Amer Picon for the orange juice might work especially given how well grenadine and Amer Picon pair in some of Trader Vic's recipes, plus the swap reminded me of Paul McGee's trading curaçao for orange juice. For a name, I dubbed this one the 8th Arrondissement which is the part of Paris that contains the Champs-Élysées.

Curator rating
5 stars
Average rating
4 stars
(18 ratings)

From the Knowledge Vault

Bitters non-potable? Pshaw.

When a dash isn't enough

Cocktails with Lots of Non-potable Bitters

Many of the definitive cocktails from both vintage and modern times are held together by non-potable bitters - infusions of various barks, roots, spices, and other flavoring agents that were traditionally developed as medicine. Before Prohibition (but after the cocktail had been well-established), this usually meant Angostura, Peychaud's, Boker's, or orange bitters, which were key ingredients in drinks like the Manhattan, the Sazerac, and - despite what Winston Churchill said - the Martini.

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Recent Discussion

  • Re Campfire Sour, 1 day ago hypoxic_ commented:

    Its got promise, but agree that the Sfumato dominates a bit too much. Maybe try using less and more of everything else.

  • Re Atta Girl, 2 days ago drinkingandthinking commented:

    This was a "whoa!" after first swallow. I used Cocchi di Torino which probably did a lot to change it, but my grenadine was made with pomegranate syrup so it was a bit tannic and I think that balanced it out a bit. It was good nevertheless.

  • Re Asylum, 2 days ago drinkingandthinking commented:

    This is interesting, but I made it 1 1/2 gin, 3/4 herbsaint, 1 bsp grenadine and dash of orange bitters. Otherwise I found it basically a licorice martini. My approach softens it, but I wonder if old tom would work better.

  • Re The Mary Pickford, 2 days ago drinkingandthinking commented:

    This is actually pretty great if you up the maraschino to 1/4 and 1/2 grenadine if you use tart homemade grenadine (made mine with pomegranate syrup).

  • Re Fault Line, 4 days ago Shawn C commented:

    I agree with the previous comment that this drink is a masterpiece, and my wife thought it was great too. I just got the carrot eau-de-vie and this is the first thing I tried it in. All of the components work well together, and somehow the small quantity of carrot essence is more pronounced than I though it would be. It seems to round out the cynar in some way.