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Pierre Ferrand Original Formula 1840 Cognac in a Nutshell
Pierre Ferrand 1840 Original Formula isn't your average Cognac; it's a meticulously reverse-engineered throwback to the robust, higher-proof Cognacs of the 19th-century, made for mixing. Crafted with cocktail historian David Wondrich, it's based on an actual 1840 Pinet-Castillon bottle. This makes it a uniquely authentic choice for classic cocktails.
How We Like to Use Pierre Ferrand Original Formula 1840 Cognac:
Brandy Crusta
1/4 oz. (7..5 ml) Pierre Ferrand Dry Curaçao Add to Cart
1/4 oz. (7.5 ml) Luxardo Maraschino Liqueur Add to Cart
1/4 oz. (7.5 ml) semi-rich simple syrup (1.5:1 sugar:water)
1/2 oz. (15 ml) fresh lemon juice
2-4 dashes Angostura Aromatic Bitters Add to Cart
Sugared rim & lemon peel for garnish
Sloe Gin Fizz Variation with Cognac
1/2 oz. (15 ml) Pierre Ferrand Original Formula 1840 Cognac Add to Cart
1 oz. (30 ml) fresh lemon juice
1/2 oz. (15 ml) semi-rich simple syrup (1.5:1 sugar:water)
2-3 oz. (60-90 ml) sparkling water
Lemon wheel and cocktail cherry for garnish
Tom & Jerry
3/4 oz. (22.5 ml) El Dorado 12 Year Old Rum Add to Cart
3/4 oz. (22.5 ml) Pierre Ferrand Original Formula 1840 Cognac Add to Cart
~3 oz. (90 ml) hot water or hot milk
Grated nutmeg for garnish
Chocolate Punch
1/2 oz. (15 ml) Fonseca Bin #27 Port Wine Add to Cart
1/2 oz. (15 ml) Tempus Fugit Crème De Cacao Add to Cart
1/4 oz. (7.5 ml) semi-rich simple syrup (1.5:1 sugar:water)
1 oz. (30 ml) heavy cream or non-dairy substitute
Grated chocolate for garnish
Yuletidal Wave
3/4 oz. (22.5 ml) Elijah Craig Small Batch Bourbon Whiskey Add to Cart
3/4 oz. (22.5 ml) Pierre Ferrand Original Formula 1840 Cognac Add to Cart
3/4 oz. (22.5 ml) Rothman & Winter Orchard Pear Liqueur Add to Cart
1/2 oz. (15 ml) Licor 43 Spanish Liqueur Add to Cart
1/4 oz. (7.5 ml) St. Elizabeth Allspice Dram Add to Cart
2 oz. (60 ml) pineapple juice
1 oz. (30 ml) lemon juice
1/4 oz. (7.5 ml) semi-rich simple syrup (1.5:1 sugar:water)
2 dashes Angostura Aromatic Bitters Add to Cart
Pineapple fronds, umbrella, & grated nutmeg for garnish
The Japanese Cocktail (Jerry Thomas)
1/2 oz. (15 ml) Orgeat
2 dashes Fee Brothers Cardamon Bitters Add to Cart
Expressed lemon oil for garnish
The Improved Japanese Cocktail (Toby Cecchini)
3/4 oz. (22.5 ml) Orgeat
3/4 oz. (22.5 ml) fresh lemon juice
2 dashes Peychaud's Bitters Add to Cart
Philadelphia Fish House Punch (Single Serve)
1/2 oz. (15 ml) Appleton Estate Signature Jamaican Rum Add to Cart
1/4 oz. (7.5 ml) Rothman & Winter Orchard Peach Liqueur Add to Cart
1/4 oz. (7.5 ml) Laird's Straight Apple Brandy 100 Proof Bottled In Bond Add to Cart
1/2 oz. (15 ml) Semi-rich simple syrup (1.5:1 sugar:water)
3/4 oz. (22.5 ml) fresh lemon juice
2 oz. (60 ml) water (plus extra dilution from shaking)
Grated nutmeg for garnish
Philadelphia Fish House Punch (1.5 Gallons/~5.5 L)
12 oz. (~360 ml) Appleton Estate Signature Jamaican Rum Add to Cart
6 oz. (~180 ml) Rothman & Winter Orchard Peach Liqueur Add to Cart
6 oz. (~180 ml) Laird's Straight Apple Brandy 100 Proof Bottled In Bond Add to Cart
12 oz. (~360 ml) Semi-rich simple syrup (1.5:1 sugar:water)
18 oz. (~540 ml) fresh lemon juice
96 oz. (~2.9 L) cold water
Grated nutmeg for garnish