Friday, March 12, 2021

burnished brass

1 oz Pierre Ferrand 1840 Cognac (Pierre Ferrand Ambre)
1/2 oz Lustau Amontillado Sherry
1/2 oz Benedictine
1/2 oz Pineapple Syrup
3/4 oz Lemon Juice
1 dash Dale DeGroff's Pimento Bitters

Shake with ice, strain into a cocktail coupe, and garnish with a lemon wheel (lemon twist).
Friday two weeks ago, I was perusing the Kindred Cocktails database when I spotted an intriguing recipe from user Applejack dating back to 2016. To a Cognac and sherry base, I was lured in by the duo of pineapple syrup and Benedictine that I had previously tasted in the Rainmaker. Once prepared, the Burnished Brass greeted the senses with a lemon, Cognac, and pineapple aroma. Next, lemon, grape, and pineapple mingled on the sip, and the swallow came through with Cognac, nutty, and tropical flavors with an allspice finish.

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