Brandied Ginger Cocktail

By Rosie Schaap

Brandied Ginger Cocktail
Christopher Testani for The New York Times; food stylist: Maggie Ruggiero; prop stylist: Kira Corbin.
Rating
4(47)
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Ginger, brandy, and a slice of peach make for a simple, graceful cocktail.

Featured in: Jack-and-Ginger, All Grown Up

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Ingredients

  • 1ounce ginger liqueur (such as Domaine de Canton)
  • 2ounces Cognac (nothing too fancy)
  • ½ ounce fresh lemon juice
  • 1slice of peach
  • 1slice pickled ginger
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

115 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 6 grams sugars; 0 grams protein; 2 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Stir ginger liqueur, Cognac and lemon juice with ice in a mixing glass.

  2. Step 2

    Strain into a chilled coupe.

  3. Step 3

    Impale peach slice and pickled ginger together.

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Ratings

4 out of 5
47 user ratings
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Comments

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gastronomnivore

Delicious. A couple of dashes of ginger-lemon bitters gild the lily...

Stephanie Todd

I didn't have all of the ingredients for this, so I substituted ginger syrup and brandy for the ginger liqueur and cognac. It was delicious! I can only imagine how good the original is.

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