I was not specifically searching for a drink to satisfy this Mixology Monday when I spotted one that would work. While looking through the 1940 The How and When for something to drink that night, I spotted the Fioupe Cocktail and made a note to revisit it later in the week for this event. For several days the note sat there until I was in the mood for something more brown, bitter, and stirred than I have been with my drink choices as of late. As I began to hunt out an older source if not the original source of the recipe, I ended up finding one in Robert Vermeire's Cocktails and How to Mix Them from 1922 and decided to stop my searching and to make the damn cocktail already. Vermeire proffered a line of history that read, "Monsieur Fioupe is a familiar figure known all along the Riviera by everybody from prince to cabman." His recipe was as follows:
Fioupe CocktailThe only difference between this recipe and the one in The How and When is that the former specified Cognac and the latter was a vague brandy. I was originally going to choose a more brown and flavorful Spanish brandy, but once finding the older recipe, I went with the Cognac. In addition, instead of sweet vermouth proper, I went with Bonal which is a sweet vermouth-like aperitif wine embittered with a healthy dose of gentian and quinine.
• 1/4 gill Cinzano Sweet Vermouth (1 oz Bonal)
• 1/4 gill Cognac Brandy (1 oz Martell VS)
• 1 tsp Benedictine
Stir with ice and strain into a cocktail glass. Add a cherry (Luxardo) and twist a lemon peel over the top.
Cheers to Lyndsey for hosting and picking this month's theme and to Paul Clarke for being the puppeteer behind the MxMo show!