Bel-ami Recipe

Inspired by Maison

Time10m

Serves1

Make Bel-ami Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Chill glass
Place a coupe or Nick & Nora glass in the freezer or fill it with ice water to chill while you prepare the cocktail.
2
Measure and combine
In a mixing glass, add 1.5 oz cognac, 0.75 oz dry vermouth, 0.5 oz yellow Chartreuse, 0.25 oz maraschino liqueur, 0.25 oz simple syrup and 2 dashes orange bitters.
3
Add ice
Fill the mixing glass with plenty of ice (about 1 cup or enough to fill to the top) to properly chill and dilute the drink.
4
Stir
Stir the mixture with a bar spoon for 30–45 seconds (about 20–30 full strokes) until the exterior of the mixing glass feels very cold and the liquid is well chilled and slightly diluted.
5
Prepare glass
Discard the chilling ice water from the serving glass (if used) and, if desired, rinse briefly with a few drops of dry vermouth and discard to enhance aromatics.
6
Strain
Double-strain the cocktail into the chilled coupe/Nick & Nora using a Hawthorne strainer and a fine-mesh julep or tea strainer to remove small ice shards and any bits of citrus or maraschino solids.

7
Express the oils of a lemon twist over the surface of the cocktail by holding the twist over the glass and giving it a firm squeeze so oils spray across the drink, then run the peel around the rim and drop it in (or hang on the edge).
8
Optionally, drop a maraschino cherry into the drink for a touch of sweetness and visual warmth.
9
Serve immediately. The Bel-Ami is best enjoyed cool and slightly viscous, with the herbal lift of Chartreuse balancing cognac richness.