The Black Jack is a fresh take on a classic coffee cocktail, first credited to sommelier Jacques Straub of Kentucky’s Pendennis Club way back in 1914.
The original equal-parts recipe didn’t jibe well with the modern palate, so the folks at legendary speakeasy PDT reworked the recipe for a better balance.
In The PDT Cocktail Book, coffee concentrate is called for in place of the “cold coffee” required in the original Black Jack recipe. This is a good choice, and we recommend it if you have it. It’s a bit less watery than regular drip or french press coffee, but either of those will do in a pinch.
If you like a sweeter coffee, feel free to double the amount of syrup used, or serve the drink in a sugar-rimmed glass.
- 1½ parts Cognac or Brandy
- ½ part Kirsch
- ½ part Cold Coffee
- ¼ part Brown sugar syrup or Simple syrup
Shake with ice and strain into a chilled cocktail or coupe glass. Garnish with three brandied cherries on a pick.
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- The PDT Project: Black Jack from Umami Mart
- The PDT Cocktail Book by Jim Meehan