Hotel du Pont Cocktail

Recipe from Tyler Akin

Adapted by Robert Simonson

Published Sept. 23, 2020

Hotel du Pont Cocktail
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Rating
4(153)
Comments
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This austere cocktail, as elegant and proper as the hotel it’s named after, has long been associated with the Wilmington, Del., landmark, which still stands. This version of the drink is served at Le Cavalier at the Green Room, the hotel’s new restaurant, which recently opened. It was devised by Tyler Akin, a Wilmington native and Philadelphia chef who is running the kitchen and is a partner in the restaurant. —Robert Simonson

Featured in: Drinking in America, One Distinctive Cocktail at a Time

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Ingredients

Yield:1 drink
  • 1½ounces V.S.O.P. Cognac, preferably Guillon Painturaud
  • 1½ounces fino sherry, preferably Alvear
  • 1dash Angostura bitters
  • Ice cubes, as needed
  • Orange twist, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

166 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 4 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine Cognac, sherry and bitters in a mixing glass half-filled with ice. Stir until chilled, about 15 seconds. Strain into a chilled coupe. Squeeze orange twist over drink and drop in.

Ratings

4 out of 5
153 user ratings
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Comments

Mark

In Covid-19 times, I used what I had: mediocre sherry and Grand Marnier. Very nice, still. Once I get my my expected negative Covid-19 test, my liquor store list will include good sherry and V.S.O.P. Cognac.

evk

No cognac so made it with Armenian brandy and Dino sherry. A pleasant nutty almost butteryness. Different but great for a lower ABV aperitif!

Mic

Another Covid adaptation note: Having grown up in Wilmington, the recipe had me at the Green Room, so very pleased they have retained the traditional name! Too young to sit at the bar, but now retired in the deep Peloponnese, the wilds of the Mani. Like Mark, I had to improvise a little: Hennessy, a less than dry sherry, but no bitters south of Athens. Used extra orange twist and a small splash of Campari. Flute not coupe."Austere" is the new luxury, "Elegant" is in the attitude. Smooth! Yammas!

Mark

In Covid-19 times, I used what I had: mediocre sherry and Grand Marnier. Very nice, still. Once I get my my expected negative Covid-19 test, my liquor store list will include good sherry and V.S.O.P. Cognac.

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Credits

Recipe by Tyler Akin

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