Deauville & Casino Cocktails

Written By Al Culliton

It's no surprise that brandies have often been used in cocktails royale and these two drinks are excellent examples of the form. They have the same basic underlying concept: a champagne cocktail with absinthe and bitters and a bit of brandy (apple for the Deauville, grape for the Casino). I also give the option here of using pineapple syrup, which is a nod to the 1925 drink, Train Bleu, as well as Harry Johnson's Gilded-Age Saratoga spec.

INGREDIENTS

1 oz. Calvados (Deauville) or Cognac (Casino)
¼ oz. pineapple syrup or rich simple syrup
3 dashes Angostura bitters
Absinthe or Pernod, for spritzing glass
2 oz. Champagne, to top

Garnish: none

ABV LEVEL

Combine brandy, syrup, and bitters in a mixing glass. Add ice and stir for 15-20 seconds. Rinse or spritz a chilled Nick & Nora glass with absinthe or Pernod. Strain cocktail into prepared glass and top with Champagne.

 
Al Culliton
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