My F&W
quick save (...)

Spice Bandit

  • SERVINGS: Makes 1 Drink

Holeman & Finch Public House • Atlanta

According to Greg Best, his first sip of this spicy Cognac-and-peach-lambic cocktail was so evocative, it "brought about visions of strangely garbed folk drinking around the fire pits of their bandit camps on a cold desert night."

  1. Ice
  2. 1 1/2 ounces Cognac
  3. 1/2 ounce fresh lime juice
  4. 1 ounce chilled peach lambic
  5. 1/2 ounce Cointreau or other triple sec
  6. 1 teaspoon St. Elizabeth Allspice Dram (allspice liqueur)
  7. 1 lemon twist, flamed, for garnish
  1. Fill a cocktail shaker with ice. Add all of the remaining ingredients except the peach lambic and garnish and shake well. Strain into a chilled coupe, stir in the lambic and garnish with the flamed twist.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.