you know what i love about really good cocktails? sometimes the best ones are so simple they almost feel like cheating.
two ingredients. that’s it. no muddling, no fancy syrups you gotta make three days ahead, no seventeen different bitters. just cognac and amaretto in a glass, somehow it tastes like liquid sophistication.
i first had a proper french connection at this dimly lit hotel bar in chicago—one of those places with leather booths and a bartender who looked like he’d seen some things.
what showed up was this gorgeous amber drink over a single massive ice cube, that first sip? nutty, smooth, just sweet enough without being cloying. was hooked instantly.
what actually is a french connection?
at its core it’s dead simple: cognac meets amaretto. that’s the whole thing. the cognac brings this warm, grape-y, slightly oaky thing (think dried fruits and vanilla), amaretto adds this sweet almond flavor that somehow makes everything richer without being syrupy.
together they create something way more interesting than the sum of its parts.
the drink popped up in the early 1970s riding the wave of that classic gene hackman thriller.
bartenders started mixing it as a sophisticated digestif—you know one of those drinks you have after dinner when you’re too full for dessert but still want something sweet-ish. became the kind of thing businessmen ordered in oak-paneled lounges which honestly sounds pretentious but the drink itself isn’t. just… elegant.
and here’s a fun bit of trivia: the french connection has siblings.
swap the cognac for scotch you’ve got a godfather. use vodka instead? that’s a godmother. they’re like the cocktail crime family all named after 70s movies. french connection just happens to be the classiest one of the bunch.
picking your ingredients (because not all cognac is created equal)
okay so technically you could just grab any cognac and any almond liqueur, call it a day. but if you wanna make this drink actually good instead of just okay pay attention here.
the cognac: this is your main player so don’t cheap out too hard. you want at least a vsop (that stands for “very superior old pale” which sounds fancy but just means it’s aged at least four years). vs cognac can be a bit harsh for a drink this spirit-forward—gonna really taste it.
vsop has that smoothness you need. hennessy vsop, rémy martin, courvoisier… any of those work great. not looking for a $200 bottle just something that tastes good on its own.
the amaretto: here’s where people sometimes mess up. they grab some random “almond liqueur” that tastes like artificial almond extract mixed with corn syrup. don’t do that. stick with disaronno—classic for a reason.
got this warm, marzipan-y thing going on plays really well with cognac. there are other good amarettos out there (lazzaroni is nice too) but disaronno is consistent and widely available.
the ratio debate: sweet vs sophisticated
here’s where it gets interesting. if you look up the “official” french connection recipe from the international bartenders association they’ll tell you 1:1. equal parts cognac and amaretto and honestly? that’s really sweet. like dessert-in-a-glass sweet.
most modern bartenders (and this is what i prefer too) do a 2:1 ratio instead. so that’s 2 ounces of cognac to 1 ounce of amaretto. this version lets the cognac actually shine through, amaretto adds just enough nutty sweetness to make things interesting.
balanced. sophisticated. still sweet enough to satisfy that after-dinner craving without being cloying.
my suggestion? start with 2:1. if you’ve got a serious sweet tooth or using a really dry cognac bump it closer to equal parts. no cocktail police here—find what works for your palate.
how to actually make it (the right way)
most recipes will tell you to just build it in the glass—pour cognac, pour amaretto, add ice, stir, done. yeah that works but if you wanna do it right there’s a better way.
the method:
- grab a mixing glass (or even just a pint glass if you don’t have one)
- add ice
- pour in your cognac and amaretto
- stir for about 15-20 seconds. want it cold and slightly diluted but not watery
- strain into a rocks glass over one big ice cube
why does this matter? when you stir in a separate glass you’re controlling the dilution. you get the drink perfectly chilled and just barely opened up by the water from the melting ice then you strain it over fresh ice that melts way slower (especially if you’re using a big cube or sphere).
keeps your drink from turning into a watery mess halfway through.
also—and this is important—don’t shake it. shaking adds air bubbles makes it cloudy. this drink should be silky smooth almost oily in texture. only happens with stirring.
variations worth trying
once you’ve nailed the classic there’s some fun rabbit holes to go down.
the godfather: swap cognac for scotch. totally different vibe—peaty and smoky instead of fruity and smooth. if you like whisky this one’s a winner.
the godmother: vodka instead of cognac. honestly the least interesting of the family (vodka doesn’t bring much flavor) but if you want something lighter and less intense it works.
french connection no. 2: replace the amaretto with grand marnier. now you’ve got cognac on cognac (since grand marnier is cognac-based) with orange instead of almond. drier more sophisticated. maybe a little too classy for its own good.
dirty french connection: add a tiny splash (like 1/4 oz) of creme de cacao. turns it into basically a liquid almond chocolate situation. decadent probably overkill. definitely delicious.
why this drink works
here’s the thing about the french connection that makes it actually special: simple enough that anyone can make it but nuanced enough that it rewards attention to detail. use good ingredients and proper technique you’ve got something that tastes like it came from a fancy cocktail bar.
use whatever’s on sale and dump it in a glass and… well it’ll still be okay honestly but you’re missing out.
it’s also the perfect slow sipper. not a drink you pound it’s for late evenings quiet conversations, the last hour before bed when you’re winding down. the cognac warms you from the inside amaretto adds just enough sweetness to feel indulgent. somehow two ingredients create this whole experience.
plus there’s something kinda cool about ordering a drink that peaked in the 70s. feels vintage in the best way—not trendy just timeless. like wearing a really good leather jacket or listening to vinyl. some things don’t need to change.
so next time you’re looking for an after-dinner drink that’s dead simple but tastes like you put in effort? give the french connection a shot.
get yourself some decent cognac grab that bottle of disaronno, pour it 2:1 over a big ice cube. take your time with it. maybe throw on some old-school detective movie in the background for atmosphere.
French Connection Cocktail
Ingredients
- 2 ounces Cognac VSOP grade is recommended for smoothness
- 1 ounce Amaretto liqueur such as Disaronno
- Ice for stirring
- 1 large ice cube for serving
- Orange twist for garnish
Instructions
- Prepare the glass: Place a large ice cube into a standard rocks (Old Fashioned) glass.
- Combine: In a separate mixing glass filled roughly 2/3 with regular ice, pour in the Cognac and Amaretto.
- Stir: Stir gently and steadily for about 25–30 seconds. The goal is to chill the drink thoroughly and add just enough dilution to marry the flavors without making it watery.
- Strain: Place a strainer over the mixing glass and pour the chilled cocktail over the large ice cube in your prepared rocks glass.
- Garnish: Take the orange twist and squeeze it firmly over the glass to express the citrus oils onto the surface of the drink. Rub the peel around the rim of the glass and drop it into the cocktail.
Notes
- The Ratio: If you have a major sweet tooth, you can try the original 1970s ratio of equal parts (1.5 oz Cognac to 1.5 oz Amaretto).
- Glassware: A heavy-bottomed rocks glass is traditional and best for this spirit-forward drink. Why Large Ice? A single large cube melts much slower than standard ice cubes, keeping this potent drink chilled without diluting the rich flavors too quickly.
- Variations: The Godfather: Swap Cognac for Scotch Whisky. The Godmother: Swap Cognac for Vodka.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles. Also an aspiring cook we he researches and tries all kinds of different food recipes and shares what works best.