1910 Cocktail Recipe

The 1910 cocktail is a nod to the classic era of mixology, a time when spirits were blended with care and cocktails were an art form. It's a drink that appeals to those who appreciate the smoky notes of mezcal paired with the rich warmth of Cognac.

• Origins The cocktail's name suggests a historical reference, potentially to the year 1910, which was a significant time for revolutionary movements, particularly in Mexico—a country known for its mezcal.
• Popularity This cocktail might be favored by aficionados of complex, spirit-forward drinks.
• Occasions It's perfect for a quiet evening or a sophisticated gathering.

The 1910 cocktail offers a harmonious blend of smoky, sweet, and bitter flavors. The mezcal provides a smoky base, while the Cognac adds depth and warmth. The maraschino liqueur imparts a subtle cherry sweetness, and the Punt e Mes contributes a bitter vermouth complexity. The Peychaud's bitters tie everything together with its anise and floral notes, resulting in a well-rounded and sophisticated drink.

• The use of mezcal in cocktails has seen a resurgence in recent years, with the 1910 riding that wave of popularity.
• Punt e Mes, an Italian vermouth, is known for its dark, bitter flavor which adds a unique twist to the 1910.
• Peychaud's bitters, originally from New Orleans, are a key ingredient in the classic Sazerac cocktail and lend their signature flavor to the 1910 as well.

1. Chill your coupe or cocktail glass.
2. Combine 3/4 ounce of mezcal, 3/4 ounce of Cognac, 1/2 ounce of maraschino liqueur, 1 ounce of Punt e Mes, and 2 dashes of Peychaud's bitters in a mixing glass.
3. Fill the mixing glass with ice and stir until chilled.
4. Strain the mixture into the chilled glass.
5. Garnish with an orange twist.

• Ice: Use large ice cubes in the mixing glass to chill the cocktail without diluting it too quickly.
• Stirring: Stir with a bar spoon for about 30 seconds to ensure proper dilution and chilling.
• Orange Twist: Express the oils of the orange twist over the drink before dropping it in to enhance the aroma.

Cheeses

• Aged cheddar: Its sharpness complements the smoky mezcal and cognac's richness.
• Gorgonzola: The creamy texture and strong flavor can stand up to the cocktail's intensity.

Charcuterie

• Prosciutto: The saltiness will enhance the sweet notes of maraschino liqueur.
• Soppressata: Spicy and fatty, pairs nicely with the boldness of the 1910.

Chocolate

• Dark chocolate: With 70% cocoa pairs magically, providing a contrasting backdrop to the cocktail's complexity.

Small Plates

• Duck confit sliders: Rich and flavorful, working well with the cocktail's smoky tones.
• Grilled octopus: Its subtle flavor is a great canvas for the drink's stronger notes.

• Mezcal: If you can't find mezcal, a smoky Scotch can be a suitable substitute, though the flavor profile will change.
• Cognac: Brandy can be used in place of Cognac if necessary.
• Punt e Mes: A different sweet vermouth could be used, but the cocktail will lose some of its characteristic bitterness.

Smoky Apple 1910

• Replace maraschino liqueur with apple brandy for an autumnal twist. This adjustment turns the cocktail into a harvest festival. Important to keep the balance, so still just 0.5oz!

1910 on a Summer Day

• Swap Punt e Mes with Aperol and the Cognac with rum to lighten the mood. Your 1910 is now ready for a beach party, bringing a tropical breeze to the mix.

Spiced 1910

• Add a little cinnamon syrup (about 1/4oz) to the mix. This spicy version serves up a warm holiday cheer. Be cautious – too much sweetness could end up like a cinnamon roll doing a cannonball into your drink.