The Burnt Fusalage

WW 1 French bomber

Pennsylvanian, Charles Kerwood, flew bombers for the French during World War I as part of the Lafayette Flying Corps. He was shot down and captured, then wounded trying to escape. For his service, he received the Croix De Guerre from the French government with the following citation: “Trés bon pilote, audacieux et courageux….” More importantly, he was one of the charter members of the I.B.F. (International Bar Flies) headquartered at Harry’s New York Bar in Paris, France. Chuck Kerwood is also credited as the inventor of the following cocktail made with suitably French ingredients.

The Burnt Fusalage

1 oz Cognac

1 oz Dry Vermouth

1 oz Grand Marnier

Stir with ice until cold and strain into a chilled cocktail glass.

Another deceptively simple, equal parts recipe that works very well. No garnish is called for, but a twist of lemon and/or orange would not go amiss.

It’s a shame that Kerwood never wrote his memoirs as he was, apparently, a noted storyteller “with a gift for telling them amusingly.” He flew for the French again during the Rif War in Morocco and, later, with the Greek Royal Flying Corps, becoming their Air Attaché in Paris.

A votre santé, Chuck!

Burnt Fusalage kerwood on rt

Kerwood on right