Marisa Chafetz / Supercall

Cognac • Dry

Fans of bittersweet cocktails will jump right on board with this exotically spiced twist on a classic drink. "The cocktail is a variation on a Boulevardier with Remy 1738 Cognac—hence the name 17-Thirdier,” says Jeff Hammett, beverage director of Wu Chow in Austin, Texas. “It takes Cognac, sweet vermouth and a bittering agent, Aperol. The saffron bitters create a nice layer for the cocktail because there are no mixers. While the bitters don’t dilute, they do add a recognizable flavor that actually prevent the cocktail from being too bitter.” If you don’t have Punt e Mes on hand, any sweet vermouth would make a good substitution. Serve it with a nice meal—preferably with umami-packed Chinese like they do at Wu Chow.

The Essentials

Punt e Mes
Saffron bitters
Bar Spoon
The Details
Contributed by


1 oz Remy Martin 1738
1 oz Punt e Mes
1 oz Aperol
4 dashes Bar Keep Saffron Bitters
Orange peel, for garnish


  • Add all ingredients, save for the garnish, to a mixing glass with ice.
  • Stir and strain over fresh ice in a double old fashioned glass.
  • Garnish with an orange peel.