Alba Huerta reinvents a Sazerac with spicy ancho chile liqueur and Armagnac—a kind of brandy that was her gateway spirit to mixology. "When I first tried Armagnac, I was like, 'What is this? What's happening here?' It opened up the world of craft cocktails." Recipe from Food & Wine Cocktails 2015
Not the dessert, the cocktail.
Houston bartender Alba Huerta combines two grape-based ingredients: Cognac and sparkling red wine. The name of the drink refers to the golden age of cocktails in the South—the Pierre Ferrand 1840 here is a revival of the type of Cognac popular during that time; a shim is a kind of low-proof drink. Recipe from Food & Wine Cocktails 2015