Château Coutreau Recipe

Chill glass

Place a coupe or rocks glass in the freezer for 5–10 minutes or fill it with ice water while you prepare the cocktail to ensure it’s well chilled.

Prepare ice and garnish

If using a large ice cube, have it ready. Cut a wide strip of lemon peel and a small piece of orange peel if you plan to flame the zest. Set the cherry aside for garnish.

Add the cognac, dry vermouth, Calvados, Benedictine (or herbal liqueur), and demerara syrup into a mixing glass.

Add the orange bitters and Angostura bitters to the mixing glass.

Fill the mixing glass with plenty of ice. Stir gently with a bar spoon for 30–45 seconds until the mixture is well-chilled, slightly diluted, and clear (not cloudy). Aim for about 20–25% dilution from the ice.

Discard the ice or water from the chilled glass. If serving on the rocks, place the large ice cube into the glass.

Double-strain the cocktail from the mixing glass into the chilled coupe or over the large ice cube in the rocks glass using a julep strainer and a fine mesh strainer to catch any tiny ice shards or bits of peel.

Express the oils from the lemon peel over the surface of the drink by holding it skin-side down about 3–4 inches above the drink and giving it a firm twist. Optionally, briefly flame the orange zest over the surface to add aroma (careful with flames). Rub the expressed peel around the rim and either drop it into the drink or discard, depending on preference.

Garnish with the Luxardo or brandied cherry on a pick and serve immediately.

For a drier profile, reduce the vermouth to 0.25 oz. For a fruitier style, increase Calvados to 0.75 oz and reduce cognac by 0.25 oz. Swap Benedictine for a lighter herbal liqueur (e.g., yellow Chartreuse 0.25 oz) if you prefer a brighter herbal note.