Thursday, January 19, 2012


2/3 Cognac (1 1/2 oz Courvoisier VS)
1/3 Dry Vermouth (3/4 oz Noilly Pratt)
1 dash Benedictine (1/4 oz)
1 dash Picon Bitters (1/4 oz Amer Picon)

Stir with ice and strain into a cocktail glass. I added a lemon twist.

Wednesday last week, I was browsing the brandy section of Pioneers of Mixing at Elite Bars: 1903-1933 when I spotted the Brunswick. With Cognac, vermouth, and Benedictine, the drink reminded me of a Fioupe Cocktail at first; however, the Brunswick had dry instead of sweet vermouth as well as an additional component of Picon. With the spirit, dry vermouth, and minor components of Picon and another liqueur formula, the Brunswick soon seemed more like a Cognac Brooklyn instead.
The Brunswick's aroma offered bright lemon oils over the Cognac, and the Amer Picon's orange notes joined the dry vermouth flavor on the sip. The beginning of the swallow showcased the Cognac and more of Amer Picon's dark caramel-orangeness followed by the Benedictine's herbal notes at the end.

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