- Pernod, for rinsing
- 4 mint sprigs
- 1/2 ounce orange juice
- 3 dashes celery bitters
- 1 ounce Ginger-Infused Simple Syrup (see Note)
- 2 ounces Cognac
- 2 ounces chilled ginger beer
- 2 fresh cherries and 2 strips of orange zest, for garnish
- Rinse 2 Champagne coupe glasses with Pernod; pour off the excess. In a cocktail shaker, muddle the mint with the orange juice, bitters and ginger syrup. Add the Cognac and ice and stir. Strain into the glasses and top with the ginger beer. Garnish each drink with a cherry and orange zest.
To make Ginger-Infused Simple Syrup, combine 1/2 cup each of water and sugar in a small saucepan and add 1/4 cup shredded peeled fresh ginger. Simmer over low heat for 5 minutes. Let cool and strain.