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 2017 collection of 855 drink recipes, bartender tributes, and essays on hospitality from CocktailVirgin's Frederic Yarm. Available at 
The 2012 collection of 505 drink recipes, techniques, and Boston bar recommendations from Frederic Yarm. Available at 
Posts
1 comment:
Time for a comment 14 years later: This is an excellent and, I guess, underappreciated cocktail with two challenges: the need for an Amer Picon substitute, and the fact that there are several other recipes out there with the same name, mostly rye-lemon sours. I've made it with a Cio Ciaro Extra Bitter and am looking forward to more fiddling with the amaro component as well as the vermouth and the base Cognac. I tentatively agree with one Kindred Cocktails commenter who said an expressed lemon peel garnish is essential.
Post a Comment