1 3⁄4 oz Cognac VSOP
1⁄3 oz Simple syrup (Red wine & champagne)
1⁄8 oz Overproof bourbon

Long stir with a lot of ice in order to acheive a syrupy texture.
Strain in coupe, garnish with 3 cherries on pick.

Or once stirred as usual, store for 15 to 20 minutes in freezer. Serve.


Cognac: Lefoulon vsop.

Syrup: same part Red wine and champagne and same part white sugar.
Low heat at water bath.
Bottle. Fridge.

You can also make to different batches, one of champagne, the other of red wine.

For the Bourbon: Need to be a high proof Bourbon.
Better if over 120.
Used stagg JR for Bourbon batch 8 - 129,5 proof.


Bought Cognac a few weeks ago, tried several recipes and posted them on Kindred.
Wanted to focus on Cognac flavor.
Had some wine and champagne leftovers.

Cocktail summary
Is the
author's original creation
Not yet rated
Not yet rated
Cocktail Book
Log in or sign up to start building your Cocktail Book.
Similar cocktails
  • Pompeii — Bourbon, Brandy, Madeira, Lime bitters, Cardamom bitters, Rich simple syrup 2:1
  • Carpenter's Hand — Armagnac, Amontillado Sherry, Drambuie, Orange peel
  • Boss Lady — Bourbon, Cognac, Coffee liqueur, Pedro Ximénez Sherry, Aphrodite bitters, Demerara syrup
  • Humbug — Rye, Cognac, Port, Meyer lemon juice, Simple syrup, Meyer lemon zest, Citrus fruit
  • Western Paradise — Bourbon, Apple brandy, Drambuie, Bianco Vermouth, Bitters
  • Brandy Port Sangaree — Brandy, Ruby Port, Orange liqueur, Nutmeg
  • Sunday Drive — Bourbon, Dry vermouth, Allspice Dram, Peach liqueur, Bitters
  • Red Witching Hour — Cognac, Armagnac, Ruby Port, Cherry Liqueur, Lemon peel
  • Uncle Neil — Bourbon, Brandy, Dry vermouth, Sweet vermouth, Campari, Orange bitters, Bitters
  • The City Hall — Rye, Apple brandy, Bual Madeira, Cynar, Ramazzotti, Lemon peel