Burnished Brass

1 oz Cognac, Pierre Ferrand 1840
1⁄2 oz Amontillado Sherry, Lustau Dry Amontillado (Los Arcos)
1⁄2 oz Bénédictine
1⁄2 oz Pineapple syrup
3⁄4 oz Lemon juice
1 ds Bitters, Dale DeGroff's Pimento Bitters
1 sli Lemon (garnish)
Instructions

Shake all ingredients with ice for 15 seconds, strain into a chilled coupe, Garnish with a lemon wheel.

Notes

If using a lower proof, less rustic cognac, maybe bump it up to 1.25 oz. Also works well with 1.5 - 2 oz cognac in place of the cognac / sherry base split.

Cocktail summary
Year
2016
Is the
author's original creation
Curator
Not yet rated
Average
4.5 stars
(6 ratings)
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