Skip to content
Sip Curator
Log in Sign up
All cocktails Burnt Fuselage

Log in to see whether your bar can pour this

Burnt Fuselage

Classic/vintage · Nightcap/sipping · Short and stirred

4.2 203 ratings

Favorite

Ingredients

1 oz Cognac (brandy)
1 oz Grand Marnier
1 oz Dry vermouth
1 dash Orange bitters

How to make

Serve in a coupe glass

Prepare

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

Method

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

Garnish

  1. 5 Express lemon (or orange) zest twist over cocktail and use as garnish.

Made it?

How did it pour?

Rate this drink

With an account you can score a drink once you have poured it and keep a note on how you made it. Your score and your note are yours alone; share your ingredient list if you want to, and other members see how you pour it.

Flavour profile

25.7% alc./vol. · 1.7 standard drinks · 179 calories

History

Cognac and Grand Marnier are well-suited in this spirit-forward drink. Dry vermouth adds balance and herbal complexity.

The Burnt Fuselage is first recorded in the "Cocktails Around Town" section of Harry MacElhone's 1927 book, Barflies and Cocktails. The entry details cocktails favored by "Men About Town" at Harry's New York Bar. MacElhone writes, "Chuck Kerwood takes to the air so frequently that he likes a stiff steadier when he comes down to earth. The famous flying man calls his concoction the 'Burnt Fuselage'. And believe me, 1/3 Grand Marnier, 1/3 Cognac, and 1/3 French vermouth, and your own fuselage will be warm, to say the least." Colonel C.W. (Chuck) Kerwood, from Philadelphia, USA, was the President of the International League of Aviators and was reportedly known as the "wild man of aviation."

Created by Harry MacElhone