Field Cocktail

Field Cocktail, by James Meehan (PDT Bar Manager), Spring 2010

This Cognac based twist upon the Algonquin Cocktail is Jim Meehan's tribute to Colin Peter Field, who runs the Hemingway Bar in Paris’s Ritz Hotel.

 

2 oz. Pierre Ferrand Ambre Cognac

1 oz. Noilly Pratt Dry Vermouth

.75 oz. Pineapple Juice

Stir with ice and strain into a chilled coupe

Garnish with a pineapple leaf


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