Creole Contentment
3.9 12 ratings
Ingredients
How to make
Serve in a coupe glass
Prepare
- 1 Select and pre-chill a COUPE GLASS.
- 2 Prepare garnish of Luxardo Maraschino Cherry.
Method
- 3 STIR all ingredients with ice.
- 4 FINE STRAIN into chilled glass.
Garnish
- 5 Garnish with maraschino cherry.
21.1% alc./vol. · 1.5 standard drinks · 161 calories
History
Adjustments are needed if using sweeter Madeira (Verdelho/Rainwater or Bual). Baker suggests it "needs a little trimming". Sercial Madeira provides balance.
Charles H. Baker's 1939 book, The Gentlemen's Companion, provided the basis for this cocktail. "CREOLE CONTENTMENT," described as an "INSIDIOUS PLEASANTRY" from New Orleans, the "CHARMING-HOT-BED of INTRIGUE & CULTURE which is the PULSE of the GREAT DELTA COUNTRY." This drink arrived via a friend whose father was once the Episcopal Bishop of Washington and a writer of pirate books. The author advises not to take this concoction lightly. The recipe calls for: 1 pony of Cognac, 1 pony of Madeira wine, and 1 pony of maraschino. Combine these with ice in a bar glass, add 1 dash of orange bitters, stir, and serve in a large Manhattan glass or a saucer-style champagne coupe. Garnish with 3 maraschino cherries: red, green, and white. A personal note suggests reducing the maraschino by half and increasing the cognac accordingly. The three cherries, while a "pretty and chivalrous gesture of the feminine victim," are considered "sheerest swank." The drink is good but benefits from minor adjustments.
Created by Charles H Baker