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Frenchman Abroad Recipe

Name: Oiji Mis FRENCHMAN ABROAD Recipe
Cook time: 8 min
Total time: 8 min
Yield: 1 servings
Cuisine: French
Ingredients: 2 oz cognac (VS or VSOP); 0.75 oz dry vermouth; 0.5 oz Campari; 0.25 oz orange liqueur (e.g., Cointreau); 0.25 oz simple syrup (1:1); 0.5 oz fresh lemon juice; 2 dashes orange bitters; 1 piece orange peel (expressed); 1 to taste large ice cube or chilled coupe

Inspired by Oiji Mi

Time8m

Serves1

Make Frenchman Abroad Recipe in just 8m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Base & Spirits

2 oz cognac (VS or VSOP)3/4 oz dry vermouth1/2 oz Campari

Modifiers & Sweetening

1/4 oz orange liqueur (e.g., Cointreau)1/4 oz simple syrup (1:1)

Citrus & Bitters

1/2 oz fresh lemon juice2 dashes orange bitters

Garnish

1 piece orange peel (expressed)1 to taste large ice cube or chilled coupe

Method

Preparation

Chill glass

Place a coupe or Nick & Nora glass in the freezer or fill with ice water to chill while you prepare the cocktail.

Measure ingredients

Measure 2 oz cognac, 0.75 oz dry vermouth, 0.5 oz Campari, 0.25 oz orange liqueur, 0.25 oz simple syrup, and 0.5 oz fresh lemon juice. Have 2 dashes of orange bitters ready.

Mixing

Combine in mixing glass

Fill a mixing glass with plenty of ice. Pour in the cognac, dry vermouth, Campari, orange liqueur, simple syrup, and fresh lemon juice. Add 2 dashes of orange bitters.

Stir to chill and dilute

Stir the mixture briskly for 20–30 seconds (about 20–30 full turns) until well chilled and slightly diluted. If you prefer a slightly brighter profile, stir 15–20 seconds; for more dilution and smoothing, stir closer to 30 seconds.

Finish & Serve

Strain

Discard ice/water from the chilled glass. Double-strain the cocktail into the chilled coupe (or over a single large ice cube in a rocks glass) using a Hawthorne and fine-mesh strainer to catch any tiny shards of ice or pulp.

Express garnish

Take the orange peel and hold it over the cocktail, skin side down. Give it a firm twist to express the oils over the surface, then rub the peel around the glass rim and drop it into the drink.

Serve immediately. The cocktail balances the warmth and depth of cognac with the bitter lift of Campari and vermouth, brightened by lemon and orange notes.