We have the perfect holiday cocktail for you to sip all season long, and beyond. After a tremendous amount of work (mixing and tasting countless drinks), and with a suggestion from some cocktail-loving friends, we developed this variation of a classic European cocktail. We're calling our version The Rudolph (inspired by the drink's ruby color and the time of year) and it is destined to be a holiday classic at your house. It's fairly simple with just two major ingredients, but the flamed orange peel brings this drink over the top. A little kick from the Cognac, balanced by the soft somewhat complex fruitiness of the ruby Port, a truly addictive cocktail to celebrate the season.
2 oz Quinta do Noval Fine Ruby Port
1¼ oz Paul Giraud Cognac VSOP
Flll a shaker with ice. Add the Port and Cognac; shake well. Strain into a cocktail glass. Flame the orange peel over the glass and drop it in. You can tweak the amounts to your liking with ¼ oz more or less Cognac depending on how dry you like it.
Paul Giraud Cognac Grande Champagne AOC VSOP
Big Cognac houses seem to garner the most attention with their flashy marketing campaigns. In comparison, this tiny producer does everything himself, from growing the grapes and fermenting the wine to carefully distilling and ageing the finished Cognac. This VSOP offers a more refined style, depending less on oak for nuance and flavors and focusing more on the grapegrowing and distillation. Among many we tried, this made one of the smoothest cocktails.