Cognac, stirred
Burnt Fuselage
Barline 1,1,1,c
The code is the shorthand off my printed menu; the Key tab decodes every letter.
- 1 oz Cognac
- 1 oz Dry vermouth
- 1 oz Orange liqueur
Stir with ice until cold, then strain.
Coupe.
Taste
Equal ounces of cognac, dry vermouth, and orange liqueur, so the orange is a third of the drink. Candied peel sits against the cognac; dry vermouth cuts the sugar. Stirred, no bitters, coupe, no twist. A stiff orange Manhattan, grape and peel.
History
The Burnt Fuselage first appears in Harry MacElhone's 1927 Barflies and Cocktails, in the Cocktails Around Town section listing drinks of regulars at Harry's New York Bar in Paris. MacElhone credits Colonel C.W. Chuck Kerwood of Philadelphia, President of the International League of Aviators, who wanted a stiff steadier when he came down to earth: one-third Grand Marnier, one-third cognac, and one-third French vermouth. Kerwood was known as the wild man of aviation. This menu keeps the equal parts and the coupe, with no bitters and no twist.
Same shape, other bottles
The Martini family, with the bottle that changed.
- Claridgegin for cognac
- Newarkapple brandy and sweet vermouth for cognac and dry vermouth
- Palace Hotelsweet vermouth for dry vermouth
- Olivettegin and elderflower liqueur for cognac and orange liqueur
- Telling Phoebescotch and sweet vermouth for cognac and dry vermouth
- Bobby Burnsscotch and sweet vermouth for cognac and dry vermouth
This is one drink on my home bar's menu. Tick the bottles you own and the menu lists which of all 185 drinks they pour.