Drinks with ‘Cognac, Cointreau, Lemons’

The Sidecar is a classic cocktail traditionally made with Cognac, orange liqueur (Cointreau, Grand Marnier or anothertriple sec), and lemon juice. In its ingredients, the drink is perhaps most closely related to the older Brandy Daisy, which differs both in presentation and in proportions of its components.

Ingredients:

• One part brandy or Cognac
• One part Cointreau
• One part lemon juice

Preparation:

Mix the ingredients in a shaker half full of ice. Strain and serve in a sugar-rimmed glass. Garnish with a strip of lemon rind

A Horse’s Neck is an IBA Official Cocktail. It is made with brandy (or sometimes rye whisky or bourbon) and ginger ale, with a long spiral of lemon peel (zest) draped over the edge of an old fashioned or highball glass.

When made with Ale-8-One and Maker’s Mark this drink is commonly referred to as a Kentucky Gentleman.

Dating back to the 1890s, it was a non-alcoholic mixture of ginger ale, ice and lemon peel. By the 1910s, brandy, sometimes bourbon would be added for a ‘Horse’s Neck with a Kick’ or ‘~ Stiff’. Eventually, the non-alcoholic version became phased out. The non-alcoholic version was still served in upstate New York in the late fifties or early sixties.

Ingredients:

• 4.0 cl (1.35 fluid onces) (1 part) Brandy
• 11.0 cl (3.72 fluid onces) (~3 parts) Ginger Ale
• Dash of Angostura bitter(optional)

Preparation:

Shake well together, then pour over ice into glass. Garnish and serve.

Brandy Alexander is a sweet, brandy-based cocktail that became popular during the early 20th century.

It was supposedly created at the time of the wedding of Mary, Princess Royal and Countess of Harewood and Viscount Lascelles, in London, in 1922 (Source: Classic Cocktail Club, Milan, Italy)

The Brandy Alexander is based on an earlier, gin-based cocktail called simply an “Alexander”.

Ingredients:

• 2cl (0.68 fluid onces) (one part) Cognac
• 2cl (0.68 fluid onces) (one part) brown Crème de cacao
• 2cl (0.68 fluid onces) (one part) Half-and-half or Fresh cream

Preparation:

Shake together in a mixer half filled with ice cubes. Strain into glass and garnish with nutmeg.

A B and B is made from equal parts cognac (Brandy) and Bénédictine. It is typically served on the rocks, but can also be served straight. The producers of Bénédictine also market it ready-mixed.

Use a Rocks glass.

The Sazerac is one of the oldest known cocktails, with its origins in pre-Civil War New Orleans, Louisiana. The original drink is based on a combination of Cognac and bitters created by Antoine Amédée Peychaud in the 1830s, and is reported to be the first cocktail ever invented in America. Since its creation, many different recipes have evolved for the drink, usually involving some combination of Cognac, rye whiskey, absinthe or Herbsaint and Peychaud’s Bitters.

Ingredients:

• 1/2 ounces (56.7 grams) Sazerac Rye whiskey
• Three dashes Peychaud’s Bitters
• One sugar cube or Simple Syrup
• 1/4 ounce (113.4 grams) Absinthe

Preparation:


One old fashioned glass is packed with ice. In a second old fashioned glass, a sugar cube and 3 dashes of Peychaud’s Bitters are muddled. The Rye Whiskey is then added to the sugar/Bitters mixture. The ice is emptied from the first old fashioned glass and the Absinthe is poured into the glass and swirled to coat the sides of the glass. Any excess Absinthe is discarded. The Rye-Sugar-Bitters mixture is then poured into the Absinthe coated glass and the glass is garnished with a lemon peel.