1 1/4 oz Cognac (Pierre Ferrand 1840)
1 1/4 oz Madeira (equal parts Blandy's 5 Year Malmsey and Verdelho)
1/2 oz Maraschino Liqueur (Luxardo)
1 dash Orange Bitters (Regan's)
Stir with ice and strain into a cocktail glass. Garnish with a cherry.
A few weeks ago, Camper English posted that the Anvil in Houston had updated their
100 Classic Cocktails list. I had made it my goal to finish the original by the end of 2009 and I succeeded; however, after Bobby Heugel swapped some drinks around either by preference or by new ingredients returning to market, I am reopening the project. The first drink I decided to try was the Creole Contentment. The recipe can be found in Charles H. Baker's
Jigger, Beaker and Glass: Drinking Around the World ![](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_sIX-pFjSyneL0MX0ua4eRGKPvzDsQRppX707GY9K5V7XdOrywFP4JHYPoTHHAI2kBHXSG3MQUktqbuXIs6qZIUUrnjfZHpwzji5mvTPkQ3jYohTYX8KSjuhxf0WQBoztU-ledzkBCw=s0-d)
which points to the "charming hot-bed of intrigue and culture" known as New Orleans for its origin. He was given the recipe by a friend who had it as an equal parts Cognac, Maraschino, and Madeira drink; even Baker, the master of providing recipes that need tweaking, mentioned that the Maraschino should be decreased here.
![charles h. baker jigger beaker glass](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmxg-e0hfTPRdVhpeeAk-ph6tAvuqHzVj0Xv_wAjRN04N3a4Ty-Q-wi-z_cQ-VTu0hdFfd2JUp-6FJPRgoWtuGrGSdj1kPXrMfjNIEFl9QXQD6YeCu7MyaKss9N1XPiaAWT6vW28crqDA/s320/creolecontent904.jpg)
Besides reducing the Maraschino, I also opted for a punchier Cognac, namely Pierre Ferrand's 1840, although a regular Cognac would still work well in this recipe. Once mixed, the Madeira aroma was sweetened by the Maraschino's cherry notes. A dry grape sip showed a hint of orange, and the Cognac on the swallow transitioned elegantly into the Maraschino on the finish.
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