A crash course in using Pineau des Charentes, the fortified wine that can pinch-hit as a low-proof base spirit or an easy swap for sweeteners in just about any cocktail.
Javelle Taft's Pineau des Charentes highball gets kicked up with green chile–flavored vodka and spicy ginger syrup.
ms franky marshall's creamy cantaloupe cocktail is built on a base of Pineau des Charentes.
Abigail Gullo's riff on the Boulevardier—a summer-worthy aperitif with a French twist.
This Collins-style cocktail builds on Pineau de Charentes and fino sherry, supplemented by Japanese gin and lemon tonic.
Every bar sports marginal bottles that elude even the most seasoned drink-makers. In "Bringing It Back Bar," we shine a light on overlooked bottles and devise recipes to take them…
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.
At New York's Nitecap, Alex Day and Natasha David use it to give extra boost and body to apple brandy and Irish Whiskey.
Alexander Day's riff on a Hot Toddy sees sweet, fruit-forward Pineau mixed with chamomile-infused Calvados, honey syrup and lemon juice, then lengthened with hot water.
In the Charente-16, named for the train station in Cognac, France, Brian Means stirs tequila with Pineau des Charentes, dry Curaçao and banana liqueur.
