Anna Held Cocktail

1 t Cognac, Pierre Ferrand 1840 (Original recipe calls for "Brandy.")

1 t Curaçao, Pierre Ferrand Dry Curaçao

1 t Bitters, Boker's (I used Fee's Cardamom (Boker's Style))

Instructions

Stir and strain.

Notes

This is a small cocktail by today's standards. To scale it to more modern proportions, use 1 1/2 oz Chartreuse and 1/4 oz each of the other components.

History

Printed in "Down the Hatch!" in 1920 two years after the death of the actress/entertainer for which it was named.

Cocktail summary

Created by

"Paul" (of Remos Gin Fizz Palace, New Orleans)

Year

1920

Is an

authentic recipe

Reference

"Down The Hatch!" p. 1

Curator

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Average

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