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All cocktails Beverly Pickup

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Beverly Pickup

After dinner/digestif · Nightcap/sipping · Spirit-forward

3.8 8 ratings

Favorite

Ingredients

1 oz Cognac (brandy)
1 oz Red quinquina e.g. Dubonnet, Byrrh
1 oz Amontillado sherry
3 drop Saline solution 4:1

How to make

Serve in a coupe glass

Prepare

  1. 1 Select and pre-chill a COUPE GLASS.
  2. 2 Prepare garnish of lemon zest twist.

Method

  1. 3 STIR all ingredients with ice.
  2. 4 STRAIN into chilled glass.

Garnish

  1. 5 EXPRESS lemon zest twist over the cocktail and use as garnish.

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Flavour profile

19.2% alc./vol. · 1.2 standard drinks · 123 calories

History

A dry, brandy-accented digestif or nightcap.

This cocktail, the Beverly Pickup (No. 2), comes to us from the Beverly Country Club in New Orleans. It is adapted from a recipe found in Ted Saucier's 1951 book, Bottoms Up. To prepare it, combine 1 oz. cognac, 1 oz. Dubonnet, and 1 oz. dry sherry. Add a twist of lemon peel and ice. Stir the ingredients together and serve in a cocktail glass.