American Beauty

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Cocktail History

The American Beauty is a classic cocktail that was first published in The Stork Club Bar Book by Lucius Beebe in 1946. Similar to the Enchantress, it pairs brandy with ruby port wine and adds vermouth, a hint of mint liqueur, and citrus juice. It also uses rose petals as the garnish as a nod to its name, which comes from the long-stemmed roses that are typically carried by beauty queens after being crowned in beauty pageants.

Cocktail Ingredients

To make this cocktail, you’ll need the following ingredients:

Cognac: This is a type of brandy made in the Cognac region of France with grapes and yeast, which are distilled and then aged in oak barrels to develop a smooth, complex flavor.

Ruby Port Wine: This is a type of wine made in Portugal with red grapes and yeast, which are fermented with the grape skins to produce alcohol, fortified with brandy, and then aged briefly to develop a bold, fruity flavor.

Dry Vermouth: This is a type of wine made with white wine and a blend of herbs and botanicals, which are fermented, fortified with a neutral spirit, and then lightly sweetened to develop a crisp, aromatic flavor.

Orange Juice: This is the liquid extracted from the flesh of ripe oranges that has a light, sweet citrus flavor and pale orange color.

Grenadine: This is a sweetener made with pomegranate juice and white sugar, which are heated and infused into a syrup with a deep, sweet-tart flavor.

White Crème De Menthe: This is a liqueur made with mint, distilled alcohol, water, and sugar, which are blended and infused to develop a sweet, minty flavor.

Rose Petals: These are the loose petals of a flower rose.

Bartending Tools

To make this cocktail, you’ll need the following bar tools:

Bar Mat: This is a rubber or silicone mat that’s placed on the bar surface to catch spills, provide grip for glasses and tools, and keep the workspace clean and organized. I used the Highball & Chaser 18×12 Bar Mat.

Jigger: This is a small, double-sided measuring tool that’s used to accurately portion spirits and mixers, typically with one side measuring 1 oz and the other 1.5 or 2 oz. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.

Boston Shaker: This is a two-piece cocktail shaker consisting of a metal tin and a glass or metal mixing glass that’s used for shaking and blending ingredients. I used the Boston shaker from the A Bar Above 14-Piece Silver Bar Set.

Hawthorne Strainer: This is a metal strainer with a spring around its edge that’s used to filter out ice and solids when pouring the cocktail into a glass. I used the A Bar Above Hawthorne Strainer.

Paring Knife: This is a small, sharp kitchen knife with a narrow blade that’s used for peeling, trimming, and garnishing. I used the OXO Good Grips 3.5 Inch Paring Knife.

Juicer: This is a handheld tool that’s used to extract juice from fruits by pressing or twisting it against a reamer or cone. I used the ALEEHAI Manual Fruit Juicer.

Bar Spoon: This is a long-handled spoon with a twisted shaft that’s used for stirring, layering, and reaching the bottom of tall cocktail glasses. I used the Barfly Stainless Steel Teardrop Bar Spoon.

Cocktail Pick: This is a small, slender tool that’s used to skewer cocktail garnishes. I used one from the Homestia Gold Crown Cocktail Pick Set.

Nick & Nora Glass: This is a small, stemmed glass with a gently curved bowl that used for serving cocktails with smaller portions. I used the Cocktail Kingdom Gold Trim Nick & Nora Glass.

Tasting Notes

This cocktail has the following flavor profile:

• Appearance: Vibrant red-pink color

• Aroma: Port wine and vermouth

• Taste: Well-balanced spiced brandy, deep wine, and orange flavor

• Finish: Vermouth twinge with pomegranate notes

Kendall’s Take: “Although as beautiful as its name suggests it would be, the American Beauty was a bit too tart for me. Now that I’ve tried both, I prefer the deeper taste of the Enchantress, another classic cocktail made with brandy and ruby port. If you’re not used to those flavors though, I would start with this one before trying the Enchantress; I can see how this one would be more palatable to those who don’t usually drink brandy or dessert wines.”

Recipe

This cocktail recipe was adapted from The Art of Vintage Cocktails by Stephanie Rosenbaum.