Madiera Cask Cognac Recipe

Chill a large coupe or Nick & Nora glass by filling it with ice water while you prepare the cocktail.

Measure and combine

In a mixing glass combine 2 oz cognac, 0.5 oz Madeira, 0.25 oz demerara or simple syrup, 0.25 oz orange curaçao, and 2 dashes Angostura bitters.

Add ice and stir

Add a large, clear ice cube or plenty of fresh ice to the mixing glass. Stir gently but thoroughly for about 30–45 seconds (or 20–30 full strokes) until properly chilled and slightly diluted — the exterior of the mixing glass should become cold to the touch.

Prepare the glass

Dump the ice water from your chilled coupe. If using, run the fresh lemon peel quickly around the rim to add a hint of citrus, then discard or use for expression in the next step.

Strain and garnish

Double-strain the cocktail into the chilled coupe (or serve unstrained if you prefer a little texture). Express the oils of the orange peel over the surface by holding the peel skin-side down 2–3 inches above the drink and giving it a firm twist, then rub the peel along the rim and drop it into the glass. Optionally add a Luxardo or brandied cherry on a pick.

Final touch

Give the glass a moment to rest for 10–15 seconds so the aromas settle, then serve. The Madeira will add a subtle raisin/toffee note that complements the cognac's fruit and oak.

Alternate citrus note

If you prefer a brighter citrus top note, express the lemon peel over the drink after the orange peel and discard; this gives a crisper high note without changing the body.

Serve with a cherry

Skewer the Luxardo/brandied cherry and rest it across the rim or drop it into the drink for a richer finish.