When using young Pineau des Charentes, Brian Means likes to pair it with spirits that have complementary fruit or spice notes, such as apple or pear brandy, bourbon or tequila. In the Charente-16, named for the train station in Cognac, France, he stirs tequila with Pineau, dry Curaçao and banana liqueur. “The black pepper in the tequila works nicely with the red fruit and baking spices in the [Pineau],” he says, “and is rounded out by dried orange peel and roasted banana.”
- 1 1/2 ounces tequila, preferably Chinaco Blanco
- 3/4 ounces Pineau des Charentes, preferably Chateau Montifaud Rosso
- 1/2 ounce dry Curaçao, preferably Pierre Ferrand
- 1/4 ounce banana liqueur, preferably Giffard Banana du Brasil
Garnish: orange peel
- Combine all the ingredients together in a mixing glass and add ice.
- Stir for about 10 to 15 seconds, then strain into a Nick & Nora glass.
- Express an orange peel over the glass and drop it into the drink.