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Cognac Punch Swizzle
Cognac doesn’t deserve to gather dust in the back of your liquor cabinet. Here, it fits seamlessly into a tropical punch with the help of a creamy condensed milk and pineapple syrup.
👤 Shyretha Sheats📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
📝 Preparation Steps
1
Syrup
2
Bring pineapple juice, sugar, and 1 cup water to a boil in a small saucepan. Cook until reduced by half and slightly thickened, 8–⏱️ 10 minutes. Remove from heat and add sage, thyme, and peppercorns. Let sit ⏱️ 10 minutes. Strain syrup through a fine-mesh sieve into a large measuring glass or small bowl; discard solids. Let cool completely, then stir in condensed milk. Chill pineapple syrup until cold, at least ⏱️ 30 minutes. Do Ahead: Syrup can be made 3 days ahead. Cover and keep chilled.
pineapple juice1 cupsugar1 cup
3
Assembly
4
To make 1 cocktail, combine cognac, aperitivo, lemon juice, absinthe, and ¾ oz. pineapple syrup in a Collins glass. Fill halfway with crushed ice. Using a bar spoon or other long-handled spoon, mix by rotating handle between your palms until cocktail is combined and glass is frosty. Fill to rim with more crushed ice. Top with a few dashes of bitters and garnish with an orange twist.
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