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Cocktail History
The Enchantress is a classic cocktail was first published in a cocktail guide written by bartender Charles B. Campbell in 1867. It pairs Cognac with the robust taste of ruby port wine, the sweetness of orange liqueur, and the sourness of lemon to create a dark, deep dessert drink that’s worthy of rediscovery in the modern age.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
Cognac: This is a type of brandy made in Cognac, France with distilled white wine. We used Courvoisier VSOP Cognac because it has a rich mouthfeel and a delightful brandy spice with notes of peach, almond, and cinnamon. For a mocktail version of this drink, try Escape Mocktails Non-Alcoholic Cognac Alternative in place of the brandy.
Ruby Port: This is a fortified wine made in Portugal with a blend of red grapes. We used Sandeman Fine Ruby Porto because it has a full-bodied flavor with notes of fruit, chocolate, and spices. For a mocktail version of this drink, try R.W. Knudsen Just Concord Grape Juice mixed with lime zest in place of the wine.
Orange Curaçao: This is liqueur made with oranges, sugar, and brandy or rum. We used Grand Marnier because it has a rich Cognac base with notes of hazelnut and toffee. For a mocktail version of this drink, try Monin Non-Alcoholic Triple Sec Syrup in place of the liqueur.
Lemon Juice: This is the liquid juice of a lemon. We used freshly squeezed lemon juice.
Lemon Peel: This the peel of a lemon that has been cut into a strip.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Jigger: This is used to measure and pour ingredients. We used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Boston Shaker: This is used to shake ingredients. We used the Boston shaker from the A Bar Above 14-Piece Silver Bar Set.
Hawthorne Strainer: This is used to strain out ice and solid ingredients after the cocktail is shaken. We used the A Bar Above Hawthorne Strainer.
Paring Knife: This is used to cut ingredients. We used the OXO Good Grips 3.5 Inch Paring Knife.
Juicer: This is used to juice citrus. We used the ALEEHAI Manual Fruit Juicer.
Peeler: This is used to remove the garnish peel from the citrus. We used the OXO Good Grips 2-Piece Peeler Set.
Cocktail Pick: This is used to hold the garnish. We used one from the I-MART Stainless Steel Cocktail Pick Set.
Tasting Notes
The Enchantress features aromas of deep port wine and a dark and brooding grape flavor initially, which turns into a lighter citrus and orange note towards the swallow.
(Updated in 2022) Our Opinion of This Cocktail Recipe: We first tried this drink with slightly different specifications in 2020 and thought it was too bitter at the time. Fast forward a couple of years and 200+ tastings, and we both found the Enchantress to be a deep and absolutely delicious dessert cocktail the second time around. Apparently we just needed more developed palates to truly enjoy this beverage.
Which of our palates is yours most like?
Find out if your palate is most similar to Alex’s or Kendall’s by answering five questions.
Which of our palates is yours most like?
Find out if your palate is most similar to Alex’s or Kendall’s by answering five questions.
Alex’s Take: ⭐⭐⭐⭐
“Having tried the Enchantress once before and not really being crazy about it, I was pleasantly surprised at how much I liked this one the second time. The mix of ruby port and Cognac is a perfect match as both grape profiles work well together to create a deep flavor; meanwhile, the lemon and orange liqueur lighten it on the palate a bit towards the swallow. While it’s impossible to say something tastes like a color, each sip of this reminded me of sipping on the color ruby itself.”—
Kendall’s Take: ⭐⭐⭐⭐
“Alex tweaked the specs listed in the book so this drink would be more balanced, and I’m glad he did. Paring down the amount of brandy and ruby port made for one delicious drink that’s deep in not only color but taste too. If you’re in the mood for a wine-based dessert cocktail, I would give this one a try. It’s a classic for a reason.”
Recipe
This cocktail recipe was adapted from The Art of Vintage Cocktails by Stephanie Rosenbaum.
Add brandy, wine, orange curaçao, lemon juice, and cubed ice to a shaker.
Shake for 10-20 seconds.
Strain into a cocktail or wine glass.
Garnish with lemon peel.
Ingredients
Directions
Add brandy, wine, orange curaçao, lemon juice, and cubed ice to a shaker.
Shake for 10-20 seconds.
Strain into a cocktail or wine glass.
Garnish with lemon peel.
Make It a Mocktail: Use Escape Mocktails Non-Alcoholic Cognac Alternative in place of the brandy, R.W. Knudsen Just Concord Grape Juice mixed with lime zest in place of the wine, and Monin Non-Alcoholic Triple Sec Syrup in place of the liqueur to try a booze-free version of this drink.
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More Wine Cocktails
If you like this wine-based cocktail recipe, here are a few others we’ve tried that you may enjoy:
American Beauty: A brandy and wine cocktail made with dry vermouth, orange juice, grenadine, white crème de menthe, and rose petals
Coronation: A sherry cocktail made with dry vermouth, maraschino liqueur, orange bitters, and an orange peel
Cranberry Cobbler: A sherry cocktail made with cranberry syrup, orange slices, an orange wedge, mint, and cranberries
Stout Sangaree: An Irish stout beer and port wine cocktail made with nutmeg
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