Cognac the Barbarian

By / Photography By Jennifer Rubenstein | July 18, 2016


Shake and strain over ice. Top with a red wine float. Garnish with pineapple cube.
*Heat equal parts of brown sugar, maple syrup and water until dissolved. Cool. Store in refrigerator.


  • 1½ ounces Pierre Ferrand 1840 cognac
  • 1½ ounces Pineapple Ginger Shrub
  • ¾ ounce Lustau Solera Sherry
  • ½ ounce lemon juice
  • ½ ounces Tempus Fugit Kina L’Aéro d’Or
  • ½ ounce brown sugar maple simple syrup*
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