“I’m in love with the combination of Peychaud’s bitters and strawberry, and they go smashingly well with Cognac,” says Little Rituals bar director Aaron DeFeo of this springtime Cognac cocktail. “Ruby port has so many rich, dark fruit notes that round out the cocktail and take away any cloying sweetness.”
1½ oz. VSOP Cognac
½ oz. elderflower liqueur
½ oz. ruby port
1 oz. fresh lemon juice
¾ oz. strawberry-rhubarb cordial
2 dashes Peychaud’s or creole bitters
Tools: shaker, strainer
Garnish: edible flower
Shake all the ingredients in a shaker with ice. Strain over pebble ice, then garnish.
Strawberry Rhubarb Cordial
600 ml. cane syrup (2:1 by weight)
600 ml. honey syrup (1:1 by volume)
400 grams frozen strawberries
½ oz. rhubarb bitters or 200 g. sliced, frozen rhubarb stalk
Combine all the ingredients in a saucepan and bring to a boil. Simmer for approximately 10-20 minutes with the lid on until fruit has fully infused into the syrup. Allow it to cool, then strain through a fine strainer and bottle.
Aaron DeFeo, Little Rituals, Phoenix
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