1 oz Cognac (Paul Beau VSOP)
1 oz Curaçao, Pierre Ferrand Dry Curaçao
3⁄4 oz Lemon juice
Instructions

Shake; coupe; no garnish.

Cocktail summary
Created by
Devon Tarby, Death & Co, New York City, New York, USA
Year
2017
Is an
authentic recipe
Reference

Cocktail Codex, pg. 171

Curator
Not yet rated
Average
2 stars
(1 rating)
YieldsDrink
Cocktail Book
Log in or sign up to start building your Cocktail Book.
Similar cocktails
  • Bartlett Tartlet — Cognac, Pear eau de vie, Triple sec, Lemon juice, Simple syrup
  • White Heat — Calvados, Blood Orange Liqueur, Sweet vermouth, Bitters, Lemon juice, Salt
  • Jack Grove — Applejack, Campari, Lemon juice, Simple syrup, Grapefruit juice, Cinnamon
  • Dead Last — Jamaican rum, Cappelletti Aperitivo, Apricot liqueur, Lime juice, Simple syrup
  • Whoa, Nellie! — Rye, Dark rum, Orange liqueur, Grapefruit juice, Lemon juice, Simple syrup
  • The Gods Must Be Lazy — Jamaican rum, Pamplemousse Rose, Reposado Tequila, Becherovka, Bitters, Lime juice, Simple syrup
  • Cotillion — Bourbon, Trinidad rum, Curaçao, Lemon juice, Orange juice, Orange peel
  • Roman Punch — Cognac, Jamaican rum, Maraschino Liqueur, Bitters, Orange juice, Lemon juice
  • Derby — Bourbon, Sweet vermouth, Curaçao, Lime juice, Mint, Lime
  • You Only Live Twice — Rye, Bonal Gentiane Quina, Curaçao, Absinthe, Lemon juice, Orange peel
Comments

Good use of the pear, which comes through in the right amount. I did not like the contribution of the curacao as much, which gave the drink a "Smarties" taste. Overall it's an extremely fruity cocktail. Not bad, but also just forgettable.


I've always thought that the PF Curacao tasted like baby aspirin. Thanks, Zachary