Bosom Caresser

It is. Nothing here is a sour. Grenadine and orange liqueur carry the sweetness and the cognac carries everything else, which is why the glass has to be small. Add 15 ml of lemon and you have built a Sidecar with grenadine in it, which is a different drink entirely.

Pull the orange liqueur back to 15 ml before you touch the grenadine. That drops most of the sugar while keeping the peel aroma. If it's still heavy, your grenadine is the supermarket kind, which is sweeter and flatter than a pomegranate one at the same volume.

Older books, the Savoy among them, print this with a whole egg yolk in it, which turns the drink opaque and puts it closer to a flip. This build leaves it out and stays clear. Both go under the same name. The yolk version is richer and considerably harder to get right.

Small. Seventy-five milliliters before dilution, and none of that is a mixer, so it drinks much closer to neat brandy than the color suggests. A 150 ml coupe suits it. In anything bigger the last third sits warm, and this is a drink that gets sweeter as it warms.

A classic Bosom Caresser calls for 45 ml (1.5 oz) Cognac, 22 ml (0.75 oz) Triple sec / Cointreau, 8 ml (0.25 oz) Grenadine. That single-serve spec scales cleanly — the recipe above converts it to oz and multiplies it for 2–4 drinks.

A standard Bosom Caresser is roughly 35% ABV once mixed (before ice melt softens it further). That makes it spirit-forward — closer to a Martini than to a beer, so sip it slowly.

A Bosom Caresser is shaken. About 13 seconds with plenty of ice chills and dilutes it correctly.