Ce Soir

Winter 2014

“I created this cognac cocktail for the whiskey drinker to enjoy after dinner. The cognac’s mellowness and somewhat funkiness really support the bitterness of the Cynar, an artichoke liqueur, and the Yellow Chartreuse’s herbaceous quality.” — Nicole Lebedevitch, general manager, the Hawthorne, Boston

2 ounces cognac
3/4 ounce Cynar
1/2 ounce Yellow Chartreuse
dash of Regans’ orange bitters
dash of Angostura bitters

lemon peel

Stir all ingredients except the peel in a mixing glass with ice. Strain into a chilled snifter. Twist the lemon peel over the glass to release the essential oils and discard the peel.


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