Inspired by the Ambrosia cocktail created at Arnaud’s restaurant in New Orleans in the 1920s, the Ambrosia #2 balances a heady mixture of brandy, oloroso and pedro ximénez sherries and maraschino with the bright acidity of verjus (unfermented juice pressed from unripened grapes) and champagne. Xavier Herit of Wallflower in New York City serves his version of “the drink of the gods” in a chilled coupe glass with a brandied cherry
- 1 ounce Spanish brandy (preferably Cardinal Mendoza)
- 1/2 ounce Px sherry
- 1/2 ounce oloroso sherry
- 1/2 ounce verjus
- 1/4 ounce maraschino liqueur (preferably Luxardo)
- 2 dashes orange bitters
- 1 1/2 ounces champagne
Garnish: brandied cherry
- Add brandy, sherries, verjus, maraschino liqueur and orange bitters to a mixing glass.
- Add ice and stir until chilled.
- Strain into a chilled coupe or cocktail glass.
- Top with champagne and garnish with a brandied cherry.