The Wilcox | A Gilded Revival
The Wilcox cocktail pays homage to the opulent era of the 1890s, when absinthe flowed freely in grand hotel bars and Bénédictine graced the sideboards of robber barons. The Wilcox balances the herbal complexity of absinthe with the honeyed richness of Bénédictine, anchored by cognac and lifted with champagne—a drink befitting a night at The Wilcox Estate after a day of revelry at Ramona Park.
Ingredients
- 1½ oz Cognac (VS or VSOP)
- ¼ oz Bénédictine
- ¼ oz Absinthe
- ½ oz Fresh lemon juice
- ¼ oz Rich simple syrup (2:1)
- 2 dashes Peychaud’s bitters
- 2 oz Champagne or dry sparkling wine (chilled)
- Lemon peel for garnish
Instructions
- Chill a coupe glass with ice water or place in freezer
- Combine cognac, Bénédictine, absinthe, lemon juice, simple syrup, and Peychaud’s bitters in a cocktail shaker
- Add ice and shake vigorously for 12-15 seconds until well-chilled
- Discard ice water from coupe and fine-strain cocktail into the chilled glass
- Top gently with champagne, allowing it to mix naturally
- Express lemon peel over the drink and place on rim or float on surface
Tasting Notes
The Wilcox opens with the aromatic flourish of anise and wormwood, immediately tempered by Bénédictine’s warming spice and cognac’s grape-forward elegance. The champagne adds a celebratory effervescence while cutting through the richness, and Peychaud’s bitters lend a subtle pink hue and floral complexity. This is a drink of contradictions—potent yet refined, herbaceous yet sweet, historical yet timeless.
Best enjoyed while discussing railroad investments or planning your next trip to Chicago.
