Pour into the shaker 5 glasses of Cognac and a dessertspoonful of Angostura Bitters. Shake thoroughly and serve, adding a little champagne and a piece of lemon-rind after having rubbed the edges of the glasses with lemon syrup.
I usually make this cocktail, something like this:
Fancy Cocktail for one
Rub the rim of a cocktail glass with a slice of lemon. Frost the edge with superfine or caster sugar. Pour into the shaker 2 oz Cognac and a generous dash of Angostura Bitters. Stir with cracked ice until well chilled, and strain into the frosted glass. Top up with a bit of champagne, squeeze a piece of lemon peel over the glass and drop it in.
Cocktail disambiguation via David Wondrich’s “Imbibe!“
In Mr. Wondrich’s book, he divides the types of “cocktail” into the following categories, “Original”, “Plain”, “Fancy”, “Improved”, and “Old-Fashioned”.
“Original Cocktail”, is ye olde bittered sling, specification of spirits, bitters, sugar, and water. Nutmeg optional.
“Plain Cocktail” is Gum syrup, bitters, spirits, and curacao served on the rocks with a twist of lemon.
“Fancy Cocktail” is Gum syrup, bitters, spirits, and curacao, stirred with ice, and strained into another glass and garnished with a twist of lemon.
“Improved Cocktail” is Gum syrup, bitters, spirits, maraschino liqueur, absinthe, stirred with ice, strained into another glass and garnished with a twist of lemon.
And “Old-fashioned Cocktail” is the “original” served with rocks instead of water and a lemon twist instead of nutmeg.
Anyway, he notes the “Fancy” category sometimes included a frosted rim, a la Crusta, or a top up of champanski. Hey, who would argue? Though, I wonder what sort of individual would say, “Excuse me barkeep, believe I will have a fancy brandy cocktail, thank you!”
As the “Savoy Cocktail Book” seems to have the most bad luck transcribing these pre-prohibition of cocktails, (see the Savoy “Coffee Cocktail” and “Brandy Crusta” for other poorly transcribed examples,) their “Fancy Cocktail” recipe makes almost no sense. I mean, how can you “rub the edges of a glass with lemon syrup”? Just sounds really messy to me. They have also decided to solidify on Cognac and leave out the Curacao. No tremendous loss there.
I’ve sort of gone with the Chicago method for the “Fancy Cocktail” and left it at that.
I like the “Chicago Cocktail” and I like the “Fancy Cocktail.” Guess that makes me some sort of flannel wearing dandy. Woo!
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.