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.
