Harvard
A pre-Prohibition classic from the 1890s — cognac and sweet vermouth brightened with lemon juice and a dash of grenadine, named after the famous university. — Crafted by Blinner with Love
Ingredients
- 1.5 oz Cognac
- 0.8 oz Sweet vermouth
- 0.3 oz Fresh lemon juice
- 0.3 oz Grenadine
- 2 dashes Angostura bitters
- lemon twist (garnish) garnish
Pairs With
Pair with pan-seared duck breast or beef carpaccio to complement the cognac's warmth and the vermouth's herbal complexity. The citrus and grenadine also work beautifully with cherry-based desserts or blood orange tart.
Instructions
Add cognac, sweet vermouth, lemon juice, grenadine, and bitters to a shaker with ice
Shake briefly for 8 to 10 seconds
Strain into a chilled coupe glass
Express a lemon twist over the drink and drop it in
Tips
Named after Harvard University — a staple at Boston bars in the late 1800s The grenadine adds a subtle sweetness and beautiful rosy color Some older recipes call for stirring rather than shaking — both methods work