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The Sazerac is a local variation of a cognac or whiskey cocktail originally from New Orleans, named for the Sazerac de Forge et Fils brand of cognac brandy that served as its original main ingredient. [1]
The sidecar is a cocktail traditionally made with brandy (usually cognac), orange liqueur (Cointreau, Grand Marnier, dry curaçao, or a triple sec), and lemon juice.It became popular in Paris and London in the early 1920s.
Cognac, a type of brandy, was identified as the basis for the stinger as early as 1905 in William "Cocktail" Boothby's supplement to his 1900 book, American Bar-Tender. [1] In the 21st century, cognac is the most commonly used brandy cited by recipes for the stinger's base liquor.
They'll be cooked down for about 15 minutes, at which time you'll add Cognac and red wine to the mix. Let it start simmering, then throw in the rest of the good stuff like tomatoes, stock, herbs ...
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Cranberry Mimosa. Iowa, Kentucky, North Carolina, South Carolina, Virginia, Louisiana, Hawaii . Seven states seem to prefer a Christmas brunch drink for the holidays.
According to the recipe in Harry MacElhone's book Harry's ABC of Mixing Cocktails, a French 75 is supposed to be served in a highball glass. The highball glass, which the Tom Collins cocktail is also served in, supports the theory of the French 75 being a variation of the Tom Collins. [5] A "French 125" replaces the gin with cognac.
Between the Sheets: cognac, white rum, triple sec and fresh lemon juice. French Connection: equal amounts of cognac and amaretto liqueur. Sazerac: cognac, absinthe, Peychaud's Bitters, and a sugar cube. Sidecar: traditionally made with cognac, an orange liqueur, and lemon juice. Stinger: cognac with a white crème de menthe.
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