From Harry MacElhone’s 1927 book, Barflies and Cocktails, comes this smooth landing of a cocktail, nothing like the disaster-invoking name implies. The blend of cognac, Grand Marnier, and dry vermouth produces a slightly sweet, slightly herbaceous drink that simply satisfies without the need for exotic ingredients. The 1:1:1 ratio – like the Negroni – makes it easy to remember if you happen to be out and about when you want to enjoy this tipple, especially if the bartender doesn’t know how to make it. According to MacElhone, this cocktail was the drink of choice for Col. C.W. “Chuck” Kerwood during his visits to MacElhone’s Harry’s New York Bar. Kerwood, a Lafayette Escadrille member and known as the ‘wild man of aviation’, named this concoction its gruesome moniker, no doubt with his tongue firmly planted in his cheek. You don’t have to be a barnstormer to enjoy this tasty delight, but if you have one too many, you may find yourself crashing to the ground!

Chill a cocktail glass.
In a mixing glass, add ice, cognac, Grand Imperial, and dry vermouth.
Stir to chill, approximately 20 to 30 seconds.
Strain into chilled cocktail glass.
Twist lemon over top, rub the rim, and drop into the glass.

Enjoy!