Jackson Cannon's Cold Spring Cocktail Recipe

By
Maggie Hoffman
Maggie Hoffman is a contributing writer at Serious Eats.
Maggie Hoffman
Maggie Hoffman is a writer and editor focusing on cocktails and food. She was the managing editor for Serious Eats until 2016 and is the digital director for Epicurious.
Learn about Serious Eats' Editorial Process
Updated Aug. 30, 2018
20120110-cold-spring-cocktail-primary.jpg
Robyn Lee

This winter sour from Jackson Cannon of Island Creek Oyster Bar and the newly opened The Hawthorne balances a boozy cognac edge with smooth maple syrup and Meyer lemon. Though there's as much maple as lemon, it's not at all sweet, just warming and aromatic.

If you don't have rhubarb bitters, cranberry bitters work well as a substitute. We used Pierre Ferrand cognac.

Get more citrus cocktail recipes here »

Recipe Facts

Active:3 mins
Total:3 mins
Serves:1 serving

Rate & Comment

华体会应用下载

  • 1 1/2 ounces cognac
  • 3/4 ounce freshly squeezed Meyer lemon juice
  • 3/4 ounce pure maple syrup
  • Dash rhubarb bitters
  • Ice
  • Garnish: Meyer lemon twist

Directions

  1. Add cognac, lemon juice, maple syrup, and bitters to cocktail shaker and fill with ice. Shake well and strain into a chilled cocktail glass. Garnish with Meyer lemon twist.

Special equipment

cocktail shaker and strainer

More Serious Eats Recipes