Creole Contentment

Creole Contentment

1 oz Cognac
1 oz Madeira
1 oz Maraschino Liqueur
1 ds Orange bitters

Stir and strain into a cocktail coupe.

This recipe comes from The Gentleman’s Companion, vol. 2 by Charles H. Baker, Jr (1939) and originally also included three maraschino cherries (one of each color) as a garnish. I’m not a fan of the neon colored cherries, though a brandied cherry may be rather lovely in the drink. I personally like it without the addition of a garnish.

When it comes to making cocktails, ingredients are key. I like a more complex and balanced drink (not overly sweet or dry, which is something to consider when selecting your mixing spirits of choice). Pierre Ferrand’s 1840 Cognac is a more complex cognac that I find ideal in my cocktails. It gives a drink more life and character. It also balances out nicely with the other ingredients. In this particular drink, we have a lovely Dry Madeira ingredient. Here, I have used Blandy’s 5 year old Sercial which was aged in American oak casks. For me, this ingredient brings the cigar and cocktail closer together.

For the pairing in the video with the Gurkha Cellar Reserve cigar, I used a slightly varied recipe which calls for less Maraschino Liqueur. I think it allows the Cognac and Madeira to make more of an impact.

Creole Contentment (as prepared in the video for the pairing)

1 1/4 oz Pierre Ferrand 1840 Cognac
1 1/4 oz Blandy’s Dry Madeira
1/2 oz Luxardo Maraschino Liqueur
1 ds Orange bitters

You can play around with the recipe to your own liking. In fact after some experimenting I came up with a variation of my own that I must say I’ve been enjoying. I like the above one best for the cigar pairing, but have recently been enjoying this variation for having the drink on its own.

Monkey Contentment
1 1/2 oz Pierre Ferrand 1840 Cognac
1 1/2 oz Blandy’s Dry Madeira
1/4 oz Luxardo Maraschino Liqueur
1/2 oz Dry Curacao
1 ds Orange bitters




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