3/4 oz Cognac (Du Peyrat Selection)
1 oz Punt e Mes
1/2 oz Maraschino Liqueur (Luxardo)
2 dash Peychaud's Bitters
Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.
I recently came to the realization that the 1910 Cocktail on the blog was off by an ingredient, and I decided to redo the drink two Saturdays ago. Drink bartender Ezra Star created the 1910 as a tribute to the start of the Mexican Revolution and based it off of the house classic, the 1919 Cocktail. When I was served this in 2012 by another Drink bartender, it was made with a split of mezcal and reposado tequila akin to the Oaxacan Old Fashioned. Difford's Guide lists 2014 as the 1910's birth year but with Cognac instead of aged tequila, so either the recipe developed over those two years or the bartender who served it to me made a mistake (and thus Difford's Guide has the wrong year). Regardless, both versions are delicious, but the Cognac version adds more flavor diversity being a grape distillate instead of another agave one.
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 
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2 comments:
I had made Sandrof's 1919 before, but this is an excellent riff. Instead of Punt e Mes I used Tempus Fugit's Alessio Rosso Vermouth, which is really a serious vermouth amaro. This is probably better (more complex, lighter but still substantial, less agave-centric) made with cognac instead of reposado; good work finding that Rosetta Stone!
I recently bought Alessio's when I couldn't find Cocchi's Vermouth di Torino, and it is a bit drier and more bitter than normal sweet, but it is not as big, rounded, and distinctive as Punt e Mes. Then again, there are a lot of recipes that call for either Punt e Mes or Carpano Antica. A lot of bars do not have Punt e Mes any more (it was a standard 10-15 years ago) but all the ones since I left Drink at the end of 2022 completely lack it as the shift goes to house-made ingredients instead of purchased bottles.
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