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Epicurious

Cognac Punch Swizzle

Cognac Punch Swizzle recipe
Photograph by Emma Fishman. 

If you think of cognac only as that bottle gathering dust in the back of your liquor cabinet, it’s time to reconsider. This spirit’s depth and complexity make it the ideal base for a warming winter cocktail, as in this fruity, peppery punch swizzle from cocktail expert Shyretha Sheats. Where a traditional punch recipe might call for orgeat (almond syrup), Sheats substitutes a creamy condensed milk and pineapple syrup for a tropical vibe. The syrup’s yield is party-size (about 2 cups): Scale up the rest of the ingredients for 12 servings, then batch the drink into a punch bowl, or make just a couple of servings and save the extra syrup for drizzling over ice cream or pound cake. Sheats loves Pierre Ferrand cognac, particularly the Ambré or the 1840 Original Formula, for its quality and price point.

What you’ll need

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