19th Century (Death & Co. Recipe)

 

Trying to encapsulate a century in a cocktail sounds like a difficult task, but not when you consider that France made the cocktail what it is today before the 20th century. As spirits moved from punches of port and rum to single servings of cognac and whiskey mixed with juices and liqueurs, the French contributed with aromatized wines and cremes. 

This recipe works with Byrrh, Dubonet Rouge. or Lillet Rouge--all are brilliant ruby wines bittered up with quinine and citrus. These wine spirits give drinks their tannin traction on the tongue where otherwise they would feel extremely silky (which isn't always a bad thing.) 

Creme de cacao is more of a sweetener, but it adds a candy chocolate depth that makes the overall experience less acidic and better rounded.

• 1 1/2 oz. bourbon (Ancient Age used)
  
• 3/4 oz. Lillet Rouge (or other French red aromitized wine) 
• 3/4 oz. white creme de cacao
• 3/4 oz. lemon juice

Combine all ingredients in a shaker with ice. Shake and strain into a chilled coupe.