Saratoga Cocktail From L’Oursin

• 1½ oz. pineapple-infused Cognac (L’Oursin uses Dudognon Reserve)
•  ¼ oz. maraschino liqueur
• 2 dashesorange bitters
• 2 ozchilled French cider (such as Hérout Extra Brut Cidre de Normandie)

Preparation

1. 1.

   Add the first three ingredients to a chilled glass filled with crushed ice. Swizzle briefly with a barspoon, then add more ice to fill the glass, and top with the chilled cider. Garnish.

2. 2.

   Pineapple-Infused CognacPeel, core, and chop ⅓ of a ripe pineapple, and add the fruit to a jar along with 1 750 ml bottle of Cognac. Refrigerate the mixture for 5 days, then strain out the solids and bottle for use. Keeps refrigerated for up to 6 months.