Carafe Recipe

Prepare and combine

Chill a 750–1000 ml carafe or pitcher in the freezer for 10–15 minutes, or fill it with ice water while you assemble ingredients. Measure and pour 6 fl oz Hennessy V.S. cognac and 6 fl oz Bulleit Bourbon into a large mixing glass or directly into the chilled carafe.

Add modifiers

Add 2 fl oz Cynar and 2 fl oz blackcurrant syrup to the cognac and bourbon. Add 1 fl oz fresh lemon juice and 6 dashes of Angostura bitters to balance sweetness and add aromatic depth.

Dilute and chill

If using a mixing glass: fill the mixing glass with large ice, stir the mixture briskly for 30–45 seconds (about 20–30 full strokes) until well chilled and slightly diluted. If you combined ingredients directly in the chilled carafe, add 2 cups of fresh ice and gently stir for 20–30 seconds to chill and dilute.

Strain into carafe / adjust

If you mixed in a separate mixing glass, strain the chilled cocktail into the chilled carafe over fresh ice (optional). Taste and adjust: if the blend is too sweet, add another 1/4–1/2 fl oz fresh lemon juice; if too bitter, add 1/4 fl oz more blackcurrant syrup.

Serve

Divide among four rocks glasses filled with fresh large ice cubes (about 2–3 oz per glass of cocktail if serving over ice). Garnish each glass with a twisted orange peel: express the peel over the drink to release oils, then rub the rim and drop it in. Alternatively, present the carafe at the table for guests to pour.

Storage / leftover

If you have leftover carafe mixture, keep it refrigerated in a sealed carafe or bottle for up to 24 hours. Re-stir or gently shake and taste before serving again; add a splash of lemon if it tastes flat.