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.
Zac Overman | Seattle
- 1 1/2 ounces pineapple-infused Cognac, preferably Dudognon Reserve (see Editor's Note)
- 1/4 ounce maraschino liqueur, preferably Leopold Brothers
- 1 dash Regans orange bitters
- 1 dash Angostura orange bitters
- dry Normandy cider, to top
Garnish: mint sprig, orange slice
- Fill a 10 to 12 ounce glass with pebble ice.
- Add the Cognac, maraschino liqueur and orange bitters and top with more ice.
- Top with cider and briefly stir to combine.
- Garnish with a mint sprig and an orange slice.
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.