Thursday, December 21, 2017


3/4 Brandy (2 oz Courvoisier VS Cognac)
2 dash Sherry (1/2 oz Lustau Amontillado)
2 dash Sweet Vermouth (1/2 oz Cocchi Vermouth di Torino)
1 dash Angostura Bitters

Stir with ice and strain into a cocktail glass; I added a lemon twist.
Two Thursdays ago, I selected the Pioneers of Mixing at Elite Bars: 1903-1933 cocktail book for the evening's nightcap. There, I found the Grandstand that reminded me of the brandy version of the Chauncy Olcott. Once prepared, the lemon oil from the twist I added brightened the aroma of the nutty grape on the nose. Next, grape from the sherry and vermouth filled the sip, and the swallow continued on with Cognac followed by nutty flavors as well as spice notes.

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