Enchantress Recipe

By
Paul Clarke
Paul Clarke
Paul Clarke blogs about cocktails at The Cocktail Chronicles and writes regularly on spirits and cocktails for Imbibe magazine. He lives in Seattle, where he works as a writer and magazine editor.
Learn about Serious Eats' Editorial Process
Updated August 09, 2018

Let's start the weekend right--with a cocktail recipe from Paul Clarke (The Cocktail Chronicles). Need more than one? Hit up the archives. Cheers!

The onset of winter requires strong medicine. Here's a cocktail assertive enough to keep the season's chill away, while rich and flavorful enough to be as comforting as a chair beside the fire.

As described by drink historian David Wondrich, the Enchantress debuted in American Barkeeper in 1867, and its cognac-meets-port construction demonstrates the 19th century taste for robustly flavored drinks. Nearly 150 years later, robust flavors are creeping back into popularity, and the Enchantress is ripe for rediscovery.

Recipe Details

Enchantress Recipe

Prep 5 mins
Total 5 mins
Cook Mode (Keep screen awake)

Ingredients

  • 1 1/2 ounces cognac
  • 1 1/2 ounces port
  • 1/2 ounce lemon juice
  • 1 1/2 teaspoons orange curacao or Grand Marnier

Directions

  1. Combine ingredients in a cocktail shaker and fill with ice. Shake well for 10 seconds and strain into a chilled wine goblet or cocktail glass.

More Serious Eats Recipes