A big Fogged In thank you to Dennis of Rock & Rye for hosting this month’s Mixology Monday: Forgotten Cocktails. It’s hard to say what could have been forgotten at this point, as I seem to find myself in a veritable crowd of cocktail archaeologists. But classic brandy and champagne combos seem to get far too little play for my taste, so that’s a good place to start.The Blue Train Special turns up in the Savoy Cocktail Book, in the CocktailDB and who knows where else. It’s a pineapple royale with brandy. What’s not to love? This would be a natural for brunch, and more to my taste than a Mimosa—certainly more so than any of the nasty, sticky, red variations that are starting to turn up. (’Tis the season for revolting wine cocktails.)
Blue Train Special
- 1 oz cognac
- 1 oz pineapple juice
- brut champagne to fill
SOURCE: COMPOSITE
I wonder if this was the inspiration of P.D.T.'s Commodore Perry that was published in Food & Wine: Cocktails 2008. Only difference was the pineapple was halved and the other half ounce was orgeat.
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Interesting. Guess I should pick up another bottle of champagne.
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