A fan of Pineau des Charentes both by itself as an aperitif and in cocktails, Dan Greenbaum likes to use it in place of sweet vermouth in drinks: “It gives a slightly drier, more floral aspect,” he explains. The Pompadour, adapted from the 1936 edition of cocktail maestro Frank Meier’s guide, The Artistry of Mixing Drinks, is a bright, puckery mix of Pineau, aged rum and lemon juice.
