Prep 5 mins
Cook 0 mins
I got this cocktail recipe by Chuck Taggart on the gumbopages.com website. This drink is strong, but it is refreshing on a hot day. According to Chuck, "this drink was supposedly invented at a New Orleans joint called Santina's Saloon in the mid 1800s...The traditional spirit for this drink is brandy or Cognac, but bourbon has been known to be substituted." I used brandy, and Patron citronage for Cointreau. DH said simple syrup and sugar syrup are the same thing.
- 2 ounces brandy (or Bourbon)
- 1⁄2 ounce fresh lemon juice
- 1⁄2 ounce maraschino cherry juice (from the jar)
- 2 teaspoons Cointreau liqueur
- 1 teaspoon sugar syrup
- 1 dash Angostura bitters
- Moisten the rim of a chilled cocktail glass with a lemon wedge, then dip the rim into superfine granulated sugar.
- Shake all the ingredients with cracked ice, then strain into the glass.
- Drape a very long spiral of either orange or lemon peel into and hanging out of the glass by about 2 inches, then serve.
Whats not to like? Alcohol!!!! This was great, we loved it Thanks
Yum! We really enjoyed this drink and thought it was true cocktail - I had images of sitting in a high back booth in a dark paneled swanky restaurant a la Mad Men! I reduced the brandy slightly and still found it very potent. I thought the lemon and cherry juice really balanced out the flavor of the brandy and the bitters gave it a little earthiness. I thought the first one was a little two sweet so cut the sugar in half for the second. Thanks for sharing Jenny, we will definitely enjoy these again. Made for ZWT ZINGO by another one of Mike and the Appliance Killers.
I doubled the drink for me and DH and served it in a martini glass. For me it was great. But for DH it was a little bit too sweet. I used brandy. Thanks Dr. Jenny :) Made for ZWT9