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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. I used Courvoisier VSOP Cognac.
Ruby Port: This is a fortified wine made in Portugal with a blend of red grapes. I used Sandeman Fine Ruby Porto.
Orange Curaçao: This is a liqueur made with oranges, sugar, and brandy or rum. I used Grand Marnier Cordon Rouge.
Lemon Juice: This is the liquid juice of a lemon. I 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:
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.
Peeler: This is a small, handheld tool with a sharp blade that’s used to remove the outer skin of fruits and vegetables. I used the OXO Good Grips 2-Piece Peeler Set.
Cocktail Pick: This is a small, slender tool that’s used to skewer cocktail garnishes. I used one from the I-MART Stainless Steel Cocktail Pick Set.
Martini Glass: This is a stemmed glass with a wide, shallow bowl and a narrow stem that allows the cocktail to be chilled while minimizing surface area for evaporation. I used the Libbey Capone Martini Glasses.
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Tasting Notes
This cocktail has the following flavor profile:
• Appearance: Dark red color
• Aroma: Wine and brandy
• Taste: Dark and brooding grape flavor that turns into light citrus and orange notes
• Finish: Brandy spices and tart citrus
Kendall’s Rating: ⭐⭐⭐⭐
Kendall’s Take: “I tweaked the specs listed in the book so the Enchantress would be more balanced, and I’m glad I 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 pick this one. It’s a classic for a reason and deserves a resurgence in its popularity.”
Recipe
This cocktail recipe was adapted from The Art of Vintage Cocktails by Stephanie Rosenbaum.
This post contains affiliate links, meaning we make a small commission each time you purchase a product using our links. Product images sourced from Amazon Product Advertising API. Amazon affiliate links last updated on 2025-02-14.
Enchantress
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.

Ingredients
Method
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Add brandy, wine, orange curaçao, lemon juice, and cubed ice to a shaker.
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Shake for 10-20 seconds.
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Strain into a cocktail or wine glass.
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Garnish with lemon peel.