Ce Soir

Nicole Lebedevitch, The Hawthorne | Boston

photo: Lizzie Munro
Ce Soir Manhattan Recipe

A mix of two ounces of Cognac, with touches of yellow Chartreuse and Cynar, and two types of bitters, Nicole Lebedevitch’s Ce Soir is simple, potent and elegant—and, according to Robert Simonson, who chose it as one of his top cocktails of 2017, it deserves to be better-known.

Ingredients

Serving: 1

  • 2 ounces Cognac, preferably Pierre Ferrand 1840
  • 2 ounces Cognac, preferably Pierre Ferrand 1840
  • 3/4 ounce Cynar
  • 3/4 ounce Cynar
  • 1/2 ounce yellow Chartreuse
  • 1/2 ounce yellow Chartreuse
  • 1 dash Angostura bitters
  • 1 dash Angostura bitters
  • 1 dash Regans' Orange Bitters No. 6
  • 1 dash Regans' Orange Bitters No. 6

Garnish: expressed lemon peel

Directions
  1. Combine all ingredients in a mixing glass over ice and stir until chilled.
  2. Strain into a chilled coupe or cocktail glass.
  3. Express the lemon peel and discard.

Tagged: chartreuse, Cynar

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