1910 Cocktail Recipe

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1910 Nutrition Facts






Created by

Nic Polotnianko

I fell in love with the art of mixology 6 years ago. Since then, I've honed my skills, crafting a myriad of cocktail recipes, and sharing my passion with other enthusiasts.

Last Updated: January 16, 2024


The 1910 cocktail is a nod to the classic era of mixology, a time when spirits were blended with care and cocktails were an art form. It's a drink that appeals to those who appreciate the smoky notes of mezcal paired with the rich warmth of Cognac.

  • Origins The cocktail's name suggests a historical reference, potentially to the year 1910, which was a significant time for revolutionary movements, particularly in Mexico—a country known for its mezcal.
  • Popularity This cocktail might be favored by aficionados of complex, spirit-forward drinks.
  • Occasions It's perfect for a quiet evening or a sophisticated gathering.

How 1910 Tastes?

The 1910 cocktail offers a harmonious blend of smoky, sweet, and bitter flavors. The mezcal provides a smoky base, while the Cognac adds depth and warmth. The maraschino liqueur imparts a subtle cherry sweetness, and the Punt e Mes contributes a bitter vermouth complexity. The Peychaud's bitters tie everything together with its anise and floral notes, resulting in a well-rounded and sophisticated drink.

Interesting facts about 1910

  • The use of mezcal in cocktails has seen a resurgence in recent years, with the 1910 riding that wave of popularity.
  • Punt e Mes, an Italian vermouth, is known for its dark, bitter flavor which adds a unique twist to the 1910.
  • Peychaud's bitters, originally from New Orleans, are a key ingredient in the classic Sazerac cocktail and lend their signature flavor to the 1910 as well.



This Mexican spirit brings a smoky backbone to our cocktail, acting as a balance to the sweet and herbal notes. At 0.75oz, it’s just enough to make its presence known without overpowering the drink. Go any less, and you miss the smoky whispers; more, and you’ll have a smoggy affair. If you can't find mezcal, try a peaty scotch for a different kind of smoke.

Emma Rose


This French brandy provides richness and depth. The 0.75oz complements the mezcal without competing for the spotlight. Less cognac, and the cocktail might lose its warm embrace; more, and you risk a French revolution in your glass. A good alternative could be armagnac for a similar warmth with a touch more spice.

Alex Green

Maraschino Liqueur

This clear, cherry-flavored liqueur adds a mild, sweet fruitiness accentuated by its elegant bitterness at 0.5oz, helping to layer the cocktail flavors. Less maraschino, and you'll be cherry-picking flavors; more, and it's like a fruit basket toppled over. No maraschino? Try a splash of cherry brandy, but expect heavier cherry waves.

Mary Mitkina

Punt e Mes

An Italian vermouth with a 1oz pour gives the drink a herbal verve and a subtle bitterness, bridging the gap between sweet and savory. Less, and the drink loses its complex character; too much, and the bitterness might stage a coup. Swap it for another sweet vermouth if you must, but you'll miss the bitter tango.

Emma Rose

Peychaud's Bitters

Two dashes add a gentle, floral zest, weaving together the cocktail's diverse profiles. Skimp on the bitters, and the concoction might feel undressed; overdo it, and you might as well call it a bitter end. If Peychaud's isn't handy, try orange or Angostura bitters for a different aromatic kick.

Alex Green

Orange Twist

The final flourish is our bright, citrusy garnish. It imparts an aromatic allure and a zesty cheer. Without it, the drink seems a tad naked; too much twist, and it's like attending a citrus convention. No fresh oranges? A lemon twist will also do the trick, adding a sharper citrus note.

Mary Mitkina

Recipe. How to make 1910 Drink

  1. Chill your coupe or cocktail glass.
  2. Combine 3/4 ounce of mezcal, 3/4 ounce of Cognac, 1/2 ounce of maraschino liqueur, 1 ounce of Punt e Mes, and 2 dashes of Peychaud's bitters in a mixing glass.
  3. Fill the mixing glass with ice and stir until chilled.
  4. Strain the mixture into the chilled glass.
  5. Garnish with an orange twist.

Pro Tips

  • Ice: Use large ice cubes in the mixing glass to chill the cocktail without diluting it too quickly.
  • Stirring: Stir with a bar spoon for about 30 seconds to ensure proper dilution and chilling.
  • Orange Twist: Express the oils of the orange twist over the drink before dropping it in to enhance the aroma.

Perfect Pairings


  • Aged cheddar: Its sharpness complements the smoky mezcal and cognac's richness.
  • Gorgonzola: The creamy texture and strong flavor can stand up to the cocktail's intensity.


  • Prosciutto: The saltiness will enhance the sweet notes of maraschino liqueur.
  • Soppressata: Spicy and fatty, pairs nicely with the boldness of the 1910.


  • Dark chocolate: With 70% cocoa pairs magically, providing a contrasting backdrop to the cocktail's complexity.

Small Plates

  • Duck confit sliders: Rich and flavorful, working well with the cocktail's smoky tones.
  • Grilled octopus: Its subtle flavor is a great canvas for the drink's stronger notes.

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What you could change in 1910

  • Mezcal: If you can't find mezcal, a smoky Scotch can be a suitable substitute, though the flavor profile will change.
  • Cognac: Brandy can be used in place of Cognac if necessary.
  • Punt e Mes: A different sweet vermouth could be used, but the cocktail will lose some of its characteristic bitterness.

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And of course - twists🍹

Smoky Apple 1910

  • Replace maraschino liqueur with apple brandy for an autumnal twist. This adjustment turns the cocktail into a harvest festival. Important to keep the balance, so still just 0.5oz!

1910 on a Summer Day

  • Swap Punt e Mes with Aperol and the Cognac with rum to lighten the mood. Your 1910 is now ready for a beach party, bringing a tropical breeze to the mix.

Spiced 1910

  • Add a little cinnamon syrup (about 1/4oz) to the mix. This spicy version serves up a warm holiday cheer. Be cautious – too much sweetness could end up like a cinnamon roll doing a cannonball into your drink.

In case you forgot basics how to make 1910

Place your chosen strainer on top of the shaker or mixing glass, ensuring a secure fit. Pour the cocktail into a glass through the strainer, which will catch solid ingredients and ice. If double straining, hold the fine mesh strainer between the shaker and the glass.

Learn everything on how to strain

Insert the spoon into the glass until it touches the bottom. Keep the back of the spoon against the inside wall of the glass, and stir in a smooth, circular motion. The goal is to swirl the ice and ingredients together without churning or splashing.

Learn everything on how to stir

Garnishing a bar drink depends on the type of garnish and the cocktail. Generally, it involves preparing the garnish (like cutting a citrus wheel or picking a sprig of mint), and then adding it to the drink in a visually appealing way (like perching it on the rim or floating it on top).

Learn everything on garnishing

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Frequently Asked Questions on 1910

What type of glass is best suited for serving a 1910 cocktail?

A 1910 cocktail is traditionally served in a coupe or a cocktail glass, which allows for a good presentation of the drink and the garnish.

How can the taste of a 1910 cocktail change with different types of ice?

The size and quality of ice can affect dilution and temperature. Larger, denser ice melts slower, resulting in less dilution and a stronger-flavored drink.

What is mezcal, and how does it differ from tequila?

Mezcal is a Mexican spirit made from agave, like tequila, but it has a smoky flavor due to its unique production process, where the agave hearts are roasted in pit ovens.

Can a 1910 cocktail be batched for parties?

Yes, a 1910 cocktail can be pre-batched without the ice, stored in a bottle, and chilled in the refrigerator. Stir it with ice just before serving.

What are some common mistakes to avoid when making a 1910 cocktail?

Over-stirring leading to excessive dilution, using low-quality ingredients, and not chilling the glass beforehand can negatively impact the cocktail's taste and presentation.

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