Pierre Ferrand 1840 Recipe

Chill glass

Place a coupe or Nick & Nora glass in the freezer for several minutes or fill it with ice water while you prepare the cocktail. This keeps the cocktail cold without diluting it after straining.

Measure and pour

Add 2 oz Pierre Ferrand 1840 (cognac/eau-de-vie), 1 oz sweet vermouth, 0.5 oz orange Curaçao, and 0.25 oz Benedictine into a mixing glass.

Add bitters and ice

Add 2 dashes of Angostura bitters to the mixing glass. Fill the mixing glass with large ice cubes until near the top to ensure proper chilling and dilution.

Stir

Stir gently but steadily for 20–30 seconds (about 20–30 full strokes) until the mixture is well chilled, slightly diluted, and the exterior of the mixing glass is cold to the touch.

Prepare garnish

While stirring, cut a thin wide strip of orange peel (about 1 inch long) avoiding too much pith. Express the oils by holding it over the chilled glass and giving it a sharp twist, then rub the rim with the peel.

Strain and serve

Discard ice/water from the chilled glass. Using a julep or Hawthorne strainer, double-strain the cocktail from the mixing glass into the chilled coupe/Nick & Nora.

Garnish

Drop the expressed orange twist into the drink or rest it on the rim. Serve immediately.