1 12 oz Blanco tequila, Chinaco
34 oz Pineau des Charentes, Chateau d'Orignac (Montifaud Rosso)
12 oz Curaçao, Pierre Ferrand Dry Curaçao
14 oz Crème de Banane, Giffard (Banana du Brasil)
1   Orange peel
Stir for about 10 to 15 seconds, then strain into a Nick & Nora glass. Garnish with expressed orange peel.
Named for the train station in Cognac, France
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1 Comment

applejack's picture

Was looking to use up an open

Was looking to use up an open bottle of Pierre Ferrand Pineau I have in the fridge and found this recipe on Punch.  Always on the lookout for more stirred tequila cocktails (especially using blancos), so I mixed it up but didn't read close enough to realize this uses a Rosso Pineau. not Blanc.  Oops.  But it was solid with the Blanc.  Pretty fruity, but the earthy agave notes did cut through nicely.  You definitely want to use a punchy, agave forward tequila, no triple distilled Patron or diffuser garbage.  I thought it needed a bit of a spice counterpoint to all the fruit, so I hit the glass with a couple atomizer spritzes of allspice liqueur.