My Ex Called Recipe
D’Ussé Cognac, Grand Marnier, Peach Purée for flavor. This cocktail balances the deep, smooth notes of D’Ussé Cognac with the bright citrus of orange liqueur and the sweetness of peach.
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Ingredients
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Cocktail
Garnish
Method
Cocktail
Prepare peach purée (if not using prepared)
Peel, pit and dice one ripe peach. Place diced peach in a blender and purée until smooth. If needed, add up to 1 tablespoon water to reach a smooth syrupy texture. Strain through a fine mesh sieve for a silky purée (optional). Measure 1 oz for the cocktail.
Add 2 oz D’Ussé VSOP Cognac, 0.5 oz Grand Marnier, 1 oz fresh peach purée, 0.5 oz fresh lemon juice, 0.25 oz simple syrup and 2 dashes Angostura bitters into a cocktail shaker.
Fill the shaker with ice (approximately 1 cup). Secure the lid and shake vigorously for 12–16 seconds, until the outside of the shaker is very cold and you hear a good slosh indicating proper dilution and chilling.
Double-strain the mixture through a Hawthorne strainer and a fine mesh sieve into a chilled coupe or Nick & Nora glass to remove ice shards and any fruit fibers, yielding a smooth cocktail.
Express the oils of a large orange twist over the drink by holding it over the glass and giving it a firm squeeze, then wipe the rim with the peel and drop the twist into the cocktail or rest it on the lip.
Garnish & Serve
Recommended serving: one cocktail per serving. Pair with light hors d’oeuvres or enjoy as a signature after-dinner drink.