Derivative · Brandy
Bayana
Vibes of a Sidecar but a touch boozier and herbal thanks to the absinthe.
Ingredients
- ⅔ ozcognac
- ⅓ ozlemon syrup
- 1 dashabsinthe
- 1 dashorange bitters
Method
- Shake all ingredients with ice
- Fine strain into prechilled coupe glass
- Garnish with lemon peel or twist
History
The recipe provided here comes straight from R. de Fleury's 1934 book "1700 Cocktails for the Man Behind the Bar". It's not the most common brandy cocktail ordered, but provides some wiggle room to play with adding herbal liqueurs to cognac and lemon.
The lemon syrup in this recipe can be created by using a 1:1 ratio of lemon juice with sugar. If you only want to use simple syrup, then use 3/4 the amount of lemon syrup and add an equivalent of simple syrup
Flavour
Sweet
Bitter
Sour
Boozy
Details
- Glass
- Coupe
- Garnish
- Lemon twist
- Technique
- shaken
Family
Derived from
Brandy sour - add a touch of absintheCompared with Brandy sour
What changes: add a touch of absinthe.
Brandy sour
- 1 ½ ozbrandy
- ¾ ozlemon juice
- ¾ ozsimple syrup
- 1egg white
Bayana
- ⅔ ozcognac
- ⅓ ozlemon syrup
- 1 dashabsinthe
- 1 dashorange bitters
Green = new ingredient · Gold = different amount · Red = not used in Bayana