Cognac Cocktail: Fleur de Lis

Name: Cognac Cocktail: Fleur de Lis
Yield: 10
Cuisine: American

Recipe: Aaron DeFeo, Little Rituals, Phoenix

Photo: Emma Janzen

March 29, 2019

Cognac anchors this beautifully bright cocktail from Phoenix.

“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.”

Ingredients

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
Glass:hurricane
Garnish:edible flower

Preparation

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.