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Burnt Fuselage Cocktail

Recipe: Adapted by Hendrik Ratzmer for Bar Wagemut , Berlin, Germany

Photo: Claudia Goedke

January 27, 2021

Armagnac anchors this rich revamp.

This classic cocktail first featured in 1927 in Harry McElhone’s Barflies and Cocktails gets reimagined using Armagnac, Riesling and Lillet.

Ingredients

1 1⁄2 oz. Armagnac
3⁄4 oz. Grand Marnier
3⁄4 oz. Riesling
1⁄4 oz. Lillet blanc

Tools:barspoon, strainer
Glass:goblet
Garnish:orange twist

Preparation

Stir all of the ingredients with ice, then strain into a chilled glass and garnish.

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