Although not essential, we find there is an elegance to a drink that is double strained.
For the Bienville
Ingredients
- 1 ounce Cognac
- ¾ ounce St-Germain
- ½ ounce lemon juice
- ¼ ounce Honey Syrup (recipe follows)
- 3 dashes Peychaud’s bitters
- 2 ½ ounces sparkling wine
- 3-inch piece lemon peel, to garnish
Method
In a cocktail shaker, combine the Cognac, St-Germain, lemon juice, honey syrup and bitters. Fill the shaker with ice, seal and shake vigorously for 10 to 15 seconds before straining into a chilled coupe. Top with sparkling wine and stir briefly. Express a strip of lemon peel, skin side down, over the surface of the drink and run the skin around the rim of the glass to distribute the citrus oils. Add the peel, skin side up, to the cocktail and serve.
For the Honey Syrup
Ingredients
- ¼ cup honey
- ¼ cup very hot water
Method
In a small bowl combine the honey and the hot water, stirring until dissolved. Allow to cool before pouring into a small bottle with a tight-fitting lid. Store in the refrigerator for up to 2 weeks.
We think the Bienville is like Jacques’ cooking style; unpretentious, unfussy, well-done and delicious. This drink, a riff on the classic French 75, is a heady Cognac version that assumes a floral hint from the elderflower liqueur St-Germain and elusive anise notes from Peychaud’s Bitters. Complex and worth savoring, it’s an after-dinner drink for sure.