There is more than one cocktail with this name. This one is thought to originate from Frank Meier at the Ritz in Paris. There are earlier versions containing maraschino liqueur and pineapple syrup instead of juice. The speculation is that syrup was used because transportation of fresh pineapples and juice at the time was an issue.
- 1 1/2 oz Cognac
- 3/4 oz Grand Marnier
- 1 1/2 oz Pineapple juice
- 2 dashes Angostura bitters
Shake everything with ice then fine strain into a chilled cocktail glass.
I found the texture of this silky and slightly creamy, almost as though it contained egg white. I suppose that effect is from the pineapple juice, which does tend to foam up when shaken. Considering the fruit juice, I found this drier than expected, but quite approachable. Initially this wasn’t a strongly flavoured drink, but it had a noticeable harshness and burn. This is where I regret not ponying up for better cognac. The other half thought this drink was better when it warmed up a bit. And I agree that once the chill had left, I could taste the constituent parts more and it was richer and more fruity.