Copy

Pick Me Up No. 2

1 oz Cognac, Pierre Ferrand Ambre
1 oz Sweet vermouth, Carpano Antica Formula
1 oz Absinthe, Kübler
1 Lemon peel
Instructions

Stir with ice for 30 seconds, strain into chilled coupe or Nick & Nora glass, garnish with lemon peel

History

Originally published in "Drinks", Jacques Straub of The Blackstone (Chicago), 1914

Cocktail summary
Created by
Frank Caiafa, Peacock Alley, Waldorf-Astoria, New York, NY
Year
1914
Is an
authentic recipe
Reference

"The Waldorf-Astoria Bar Book," Frank Caiafa, Penguin Books, 2016

Curator
Not yet rated
User rating
4 stars
(4 ratings)
Yields Drink

From our sponsors

Cocktail Book
Log in or sign up to start building your Cocktail Book.
From other users
  • Very good but a bit too much Absinthe for me, so the second time I made it I used 1.25 oz Brandy (Delord Armagnac) and 1.25 oz vermouth (Carpano Antica) and 1 oz Absinthe. It was much better. — ★★★★
Similar cocktails
  • Brain-duster — Rye, Absinthe, Sweet vermouth, Bitters
  • Firpo's Balloon Cocktail — Rye, Sweet vermouth, Absinthe, Orange bitters, Egg white
  • The Fiery Dog — Whiskey, Sweet vermouth, Absinthe, Bénédictine, Peychaud's Bitters
  • Luchador — Reposado Tequila, Bénédictine, Sweet vermouth, Peychaud's Bitters, Coffee liqueur, Orange peel
  • Dark House — Aquavit, Apple brandy, Sweet vermouth, Herbal liqueur, Bitters
  • Maidenhead — Aromatized wine, Aquavit, Calvados, Dry apricot brandy, Tonic water, Orange peel
  • Corsaire Carré — Spiced Rum, Bourbon, Sweet vermouth, Bénédictine, Peychaud's Bitters, Bitters, Lemon peel
Comments
Cara A commented on 7/08/2023:

Taking a tip from others, I kept the original amounts of cognac and vermouth, and used about 1/3 of the absinthe that was called for. Delicious!