Comments on: Burnt Fuselage

By: Marleigh

Marleigh — Fri, 18 Dec 2009 19:30:49 +0000

Judy—That’s so cool. Good to know that he kept flying and (likely) enjoying good cocktails!

By: Judy Stiles

Judy Stiles — Thu, 17 Dec 2009 18:57:40 +0000

Chuck Kerwood returned to fly again. He was a friend of my parents and a guest at our house in Coral Gables when I was a child. Quite the raconteur. I’m sure he needed a stiff drink when he landed in those days.

By: Jason

Jason — Mon, 12 Jan 2009 01:46:54 +0000

I quite agree with Paul, in addition to the great compliment of flavours in VSOP, Grand Marnier and Noilly Prat white vermouth in equal parts, such a concoction is true to the roots of the drink…it is a French drink which came about in the 1940’s therefore one should try and use French ingredients. twisting the oil from the lemon skin over the drink after shaking and pouring into the glass adds a nice touch in addition. The picture above shows the drink as a yellow type concoction but it should be of a burnt orange colour.

By: Marleigh

Marleigh — Wed, 15 Oct 2008 23:06:29 +0000

To paraphrase Doc, when it says brandy just assume it means cognac. It makes life much, much better.

Seamus,

Thank God I don’t have drunk strangers calling me at 1 am. They’d find themselves making something composed entirely of Galliano and sweet vermouth for their trouble.

I had no idea the Burnt Fuselage had such a rabid following, but I’m glad to hear it. Now I just need to pick up a bottle of Grand Marnier for next time…

By: Seamus

Seamus — Wed, 15 Oct 2008 17:55:54 +0000

Yeah, I like the Burnt Fuselage and it became very popular among my friends. I even had drunk strangers were ringing me at 1 am for the recipe. Not sure how that happened.

I think it’s a natural winner with people wanting a rich and complex drink.

It is also one of those drinks that most bars can put together. Cognac and Grand Marnier are usually in the inventory. The only place you are likely to come unstuck is if the vermouth has been lying around unused for years.

By: Dr. Bamboo

Dr. Bamboo — Wed, 15 Oct 2008 15:56:52 +0000

You’re right- that is a terrible, terrible name that conjures up only suffering and destruction. But I’ll still try this at some point.

Besides, I’m never going to acquire a taste for brandy unless I actually start drinking the stuff.

By: Mixology Monday XXXII Guilty Pleasures — The Recap | Two At The Most

Mixology Monday XXXII Guilty Pleasures — The Recap | Two At The Most — Tue, 14 Oct 2008 23:12:19 +0000

[...] cocktail recipes that just look so bad on the page they must be tried. Today she brings us the Burnt Fuselage, equal parts cognac, Grand Marnier, and dry vermouth. She tries it with Rhum Clément Creole Shrubb [...]

By: Marleigh

Marleigh — Tue, 14 Oct 2008 18:18:16 +0000

Paul,

I had a feeling that the Grand Marnier would work better in this but we’re out at the moment so I had to sub the Shrubb. The Ulysses sounds really interesting; I’ll have to give it a try. Thanks!

By: Paul

Paul — Mon, 13 Oct 2008 23:16:57 +0000

I should interject that I actually quite like the Burnt Fuselage (and from the comments I've hooked Rick and Seamus on it, too), though I think it's one of those cases where you need the extra sweetness from the Grand Marnier to pull it over the line; I love the Creole Shrubb, but I'm not sure it has the lushness to roll over the vermouth. Sub Cherry Heering for the Grand Marnier and you'll have a Ulysses, a drink I just came across last week and that I think is worth pulling out some time.