COCKTAILS | The Black Feather is worth plucking

Black FeatherThe Black Feather, a Cognac-based cocktail, is a new favorite.

As my exploration of the mixology world continues, I’ve become more and more interested in apertifs. About 10 years ago, with the St. Lawrence boys, I went through a brief and undereducated port phase. I haven’t much cared for after-dinner stuff since. But getting into the cocktails this last year, I’m increasingly drawn to drinks that call upon liqueurs to serve as bases.

So I was very attracted to the Black Feather, a Cognac-based cocktail created by Robert Hess. No education in cocktails is complete without a course in Hess, a Microsoft software guru who’s also renowned as an expert on the art of American drinking. He’s the founder of the Museum of the American Cocktail in Las Vegas, had a hand in getting the Chanticleer Society going and is the host of “The Cocktail Spirit,” a wonderful little program on the Small Screen Network.

Created by Hess as his house cocktail, the Black Feather requires all-French ingredients: Cognac, dry vermouth and Cointreau. You’ll see below that there’s quite a bit of vermouth in this drink (Hess is a big vermouth advocate), but you can scale that as you like. Don’t forget your bitters, too.

• 2 ounces Cognac or high-quality brandy
• 1 ounce dry white vermouth
• 1/2 ounce Cointreau
• 1 dash Angostura bitters
• Lemon twist for garnish

Combine Cognac, vermouth and Cointreau in a shaker and stir thoroughly. Serve in a cocktail glass and garnish with a lemon twist, rubbing the edge of the glass with the rind side.


3 Responses to “COCKTAILS | The Black Feather is worth plucking”
  1. trip says:

    I’m going to have to give this one a try this weekend.

  2. Ed says:

    As I said in the post, it’s a lot of vermouth. Depending on your tastes, this can be dried out a bit.

  3. trip says:

    Yeah, this one was good.

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