Monday, March 15, 2021


2 oz Pierre Ferrand Ambre Cognac
1 oz Dolin Sweet Vermouth (Cocchi)
1 tsp Cinnamon Syrup

Stir with ice and strain into a cocktail coupe.
Two Mondays ago, I began flipping through the Death & Co. Cocktail Book to find any glossed-over gems. In the Manhattan riffs section, Brian Miller's 2009 Ingénue seemed like a simple yet elegant brandy drink. Brian explained, "The name came to me first, then the drink followed: a Cognac-based Manhattan variation with a nod to Tiki." In the glass, the Ingénue delivered a rich grape and Cognac bouquet. Next, the grape notes continued on into the sip which was pursued by a Cognac, wine, and cinnamon swallow.

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