The Samuel Johnson

Claret is the liquor for boys, port for men; but he who aspires to be a hero must drink brandy.

So said Samuel Johnson, one of the greatest British authors of all-time. This recipe celebrating Johnson took master mixologist Rob Wood, who has starred in some of the country’s top cocktail bars including the Kenilworth, nearly a year to perfect. And perfect is precisely how it tastes!


  • 30ml Hennessy Fine de Cognac
  • 15ml Reduction of Fonseca Bin 27 Port
  • 15ml Rubis Wine (chocolate flavoured fortified wine)
  • Dash of Fee Brother Barrel Aged Bitters


Pour the ingredients into a cocktail shaker filled with ice. Shake well. Serve over ice in a rocks glass. Garnish with a lemon peel.

The Kenilworth, 61 Warwick Road, Kenilworth, tel: 01926 779 473