About This Project

Minnesota Ice Cocktails

Elliot Has the Conch

  • 30ml Pierre Ferrand Ambré Cognac
  • 30ml Rittenhouse Rye
  • 8ml Almond Syrup*
  • Peychauds Bitters
  • Angostura Bitters
Combine all ingredients, stir over ice, strain into a lowball with a clear rock (this one is a custom cylinder we made for Stephen Kenn). Garnish with a lemon twist, expressed and discarded.
*Combine equal parts by weight of organic almond milk and cane sugar. Add a dash of cognac and bitters if desired. Heat gently to dissolve sugar, and store in the refrigerator for up to a month.