Saratoga

Zac Overman | Seattle

photo: Amber Fouts

The Saratoga at L’Oursin brings together the pineapple and maraschino liqueur from Frank Meier’s original 1930s spec, but instead of a sparkling wine topper, it gets bone-dry cider from Normandy and is built over pebble ice. Zac Overman says the cider lends weight, rusticity and chewiness that a sparkling wine would not. Rounding out the Cobbler-like aesthetic are a mint sprig and an orange slice.

Ingredients

Serving: 1

  • 1 1/2 ounces pineapple-infused Cognac, preferably Dudognon Reserve (see Editor's Note)
  • 1 1/2 ounces pineapple-infused Cognac, preferably Dudognon Reserve (see Editor's Note)
  • 1/4 ounce maraschino liqueur, preferably Leopold Brothers
  • 1/4 ounce maraschino liqueur, preferably Leopold Brothers
  • 1 dash Regans orange bitters
  • 1 dash Regans orange bitters
  • 1 dash Angostura orange bitters
  • 1 dash Angostura orange bitters
  • dry Normandy cider, to top
  • dry Normandy cider, to top

Garnish: mint sprig, orange slice

Directions
  1. Fill a 10 to 12 ounce glass with pebble ice.
  2. Add the Cognac, maraschino liqueur and orange bitters and top with more ice.
  3. Top with cider and briefly stir to combine.
  4. Garnish with a mint sprig and an orange slice.
Editor's Note

Pineapple-Infused Cognac
Infuse half of a cored, peeled and chopped pineapple in 1 750ml bottle of Cognac. Let steep at room temperature for 3 days, then fine strain and refrigerate.

Tagged: easy built, maraschino, sparkling cocktails

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