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 longtime food and drink expert whose recipes and cocktail-making tips can be found on her newsletters What to Drink and The Dinner Plan. She is the author of  The One-Bottle Cocktail and Batch Cocktails, both published by Ten Speed Press.
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Updated August 30, 2018
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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.

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Recipe Details

Jackson Cannon's Cold Spring Cocktail Recipe

Active 3 mins
Total 3 mins
Serves 1 serving

Ingredients

  • 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

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