Conway Inn Cock-tail

Spirit-forward drinks were exceedingly popular in the eighteenth and early nineteenth century–from Bumbo to Slings, Toddies, Cock-tails, and Black Strap, they’re all just variations on sweetened, diluted spirits. The Cock-tail, of course, is the one with bitters in it. I love maple and walnut together and it works beautifully with the sherry base. Though this recipe features a complex “Improved Cocktail” structure (which dates to later in the 1800s), it could very well have existed during our period of interest!

INGREDIENTS

1½ oz. Cognac
½ oz. oloroso sherry
¼ oz. walnut liqueur
¼ oz. maple syrup
3 dashes coffee-Angostura bitters
5 drops saline

Garnish: grated coffee bean

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ABV LEVEL

Combine all in a mixing glass. Add ice and stir for 20 seconds. Strain into a double rocks glass over a large ice cube. Grate coffee bean atop.