Cocktail & Other Recipes By Spirit Cognac & Other Brandy Cocktails

Riot Act

It isn’t too difficult to create a delicious cocktail with Spanish brandy as good as Torres 15. But if you go the extra mile and make a couple of specialty ingredients—Grilled-pineapple genever and brown rice syrup—you can end up with Jillian Vose’s incomparable and irresistible cocktail.


  • 1 oz Torres 15 brandy
  • 1 oz Grilled pineapple-infused genever*
  • 1/2 oz Amaro Nonino
  • 1/2 oz Brown rice syrup**
  • 2 dashes Saline solution
  • 1 dash Bitter Truth aromatic bitters


  1. Combine all ingredients into a mixing glass with ice and stir.

  2. Strain into a rocks glass over one large ice cube.

  3. Express oil from a lemon peel and discard.

  4. *Remove the skin from one pineapple and cut into 2“ chunks. Grill over medium-high heat until both sides are slightly charred, then remove and let cool. Add half the chunks to 2 liters of genever and let sit for 12 hours. Strain off the fruit and use.

  5. ** Brew a strong pot of Genmaicha green tea. While still hot, add 1 cup of the tea and 1 cup sugar to a saucepan over medium heat. Stir until sugar is dissolved. Strain into a jar and seal tightly with a lid. Keep refrigerated for up to three weeks.