The drink from which so many have sprung–the Cock-Tail originated in the late eighteenth century and, by 1806 was codified as a “bittered sling,” i.e. a combination of spirit, sugar, water, and bitters. The method of preparing the cocktail without ice yields a cool but not ice-cold drink, allowing the character of the Holland gin (genever) or French brandy (Cognac) to shine.

The Sazerac is an institution and I love the rye-based versions dearly. But I also like split-base recipes that recognize the Cognac roots of the cocktail (and Cognac-only versions too!). This version of the Sazerac plays up the cocktail’s “Improved” qualities, splitting the aromatic ingredients between four different products, as well as splitting the base.

Both of these beautiful products are mistelles, which are produced by adding unfermented or partially fermented juice to full-proof spirit (typically in a ratio of 3:1 juice to spirit) and barrel aging it. Pineau des Charentes is produced in the same region as Cognac and combines unfermented grape juice with 1-year-old Cognac. Some are bright and lively while others have earthier, dried-fruit notes. The Pommeau is produced similarly, but in Normandy, an apple-rich coastal region in the northwest. It’s typically 75% unfermented apple juice and 25% Calvados and delivers not only big apple flavor but a wonderful texture as well.