Some drinks are just drinks, and some drinks are the whole reason you go to a restaurant. For me, the Henny Penny at Pappadeaux Seafood Kitchen was one of those. I ordered it for years. So you can imagine how upset I was when I went in one day, specifically for that drink, and found out they had stopped making it. They left me no choice but to go home and make my own version, and honestly? I think mine might be even better.
This Henny Penny cocktail is smooth cognac shaken with muddled blackberries, fresh lemon, grenadine, and a few dashes of cherry bitters, then poured into a sugar-rimmed glass and topped with a splash of sweet, bubbly Moscato. It’s fruity without being too sweet, strong without being harsh, and it looks gorgeous in the glass with that deep berry color.
It’s the kind of drink that will wow your guests at a dinner party. Your girls will love it on a night in, and your significant other will be asking for a second one. Best of all, it comes together in about 5 minutes with just a shaker and a muddler.
What Makes This Henny Penny So Good
Smooth Cognac Base: Cognac brings warmth and subtle notes of vanilla, oak, and dried fruit. I use Hennessy, which is where the “Henny” in the name comes from.
Fresh Muddled Blackberries: Muddling fresh blackberries with lemon releases all their juice and gives the drink its rich color and jammy, slightly tart flavor.
The Moscato Float: A splash of Moscato on top adds a light fizz and a sweet, floral finish that softens the cognac and makes every sip feel a little fancy.
Cherry Bitters: Just three dashes of cherry bitters tie the fruit and cognac together and add depth you can’t quite put your finger on.
Ingredient Notes
The Cognac: Hennessy VS is my go-to, but any VS or VSOP cognac works. Want to switch it up? Swap the cognac for vodka for a lighter, brighter version.
The Grenadine: I use Barsmith Grenadine because it has real pomegranate flavor instead of tasting like plain red syrup. Any good-quality grenadine will work.
The Bitters:Fee Brothers Cherry Bitters are easy to find at Total Wine and most liquor stores. Angostura bitters work in a pinch, but the cherry is what makes it special.
The Moscato:Bartenura Moscato (the pretty blue bottle) is lightly sparkling and sweet, which is perfect for topping this drink. Any lightly sparkling Moscato or Moscato d’Asti will work.
The Blackberries: Fresh blackberries are best, but frozen work great too. Let frozen berries thaw for a few minutes so they’re easier to muddle.
Pro Tips for the Best Henny Penny
Muddle Well: Muddle the blackberries and lemon until the berries are completely broken down. That’s where all the color and flavor come from.
Shake It Hard: Shake for a full 15 seconds, until the outside of the shaker feels frosty. A cold, well-shaken drink tastes smoother.
Don’t Shake the Moscato: Always add the Moscato last, after pouring. If you shake it, you’ll lose all those little bubbles.
To Strain or Not to Strain: Strain for a smooth, seedless drink, or pour it straight in, berries and all, for a more rustic look. Both are delicious.
Chill Your Glass: Make the sugar rim stick better by chilling the glass in the freezer for 10 minutes before rimming.
Adjust the Sweetness: If you like your drinks less sweet, cut the grenadine to ½ oz and add an extra squeeze of lemon.
Henny Penny Cocktail FAQs
What is a Henny Penny? The Henny Penny was a cognac and blackberry cocktail served at Pappadeaux Seafood Kitchen. It has since been discontinued, which is exactly why I started making it at home.
Can I make it with vodka? Yes! Swap the cognac for vodka. It’s lighter and lets the blackberry and Moscato shine even more.
Can I make a big batch for a party? Yes. See the pitcher version below the instructions. Just add the Moscato to each glass right before serving so it stays bubbly.
Can I make it non-alcoholic? Skip the cognac and Moscato. Shake the blackberries, lemon, grenadine, and bitters with ice, then top with sparkling white grape juice or lemon-lime soda.
Fun Fact: A spirit can only be called cognac if it’s made in the Cognac region of France and aged in oak barrels for at least two years. So every Henny Penny you make has a little bit of France in it.
What You’ll Need
Cocktail shaker
Muddler (or the back of a wooden spoon)
Jigger or measuring spoons
Fine-mesh or cocktail strainer (optional)
Small plate (for the sugar rim)
Rocks glass, coupe, or martini glass
Option: Henny Penny Pitcher (Serves 6)
Perfect for a party or girls’ night. Muddle the blackberries and lemon in the bottom of a large pitcher, then stir in the cognac, grenadine, and bitters. Refrigerate up to 4 hours. When ready to serve, stir, pour over ice into sugar-rimmed glasses, and top each glass with 1 oz of Moscato.
My at-home version of the discontinued Pappadeaux Henny Penny: smooth cognac shaken with muddled blackberries, lemon, grenadine, and cherry bitters, then topped with sweet, bubbly Moscato in a sugar-rimmed glass.
Rim the glass: pour the sugar onto a small plate. Rub the lemon wedge around the rim of your glass, then dip the rim into the sugar and twist gently so it sticks. Set the glass aside.
Add the blackberries, lemon juice, and the squeezed lemon wedges to a cocktail shaker. Muddle firmly for about 30 seconds, until the blackberries are completely broken down and the lemon has released its juice and oils.
Add the cognac, grenadine, and cherry bitters to the shaker. Fill the shaker about two-thirds full with ice.
Cover and shake hard for about 15 seconds, until the outside of the shaker feels very cold.
Fill your sugar-rimmed glass with fresh ice. Strain the cocktail into the glass for a smooth drink, or pour it straight in, berries and all, if you prefer.
Slowly top the drink with the chilled Moscato. Do not stir, so you keep the bubbles.
Garnish with a few extra blackberries and a sprig of fresh rosemary. Serve right away.
These look so lovely! I love the idea of using pizza dough. We make TJ pizza all the time and often have like half a bag of dough left. Next time we do, I'll make these for breakfast the next day. Thanks for sharing :)
This looks amazing! I love the idea of using Creme Fraiche here. 💕💕
These look so lovely! I love the idea of using pizza dough. We make TJ pizza all the time and often have like half a bag of dough left. Next time we do, I'll make these for breakfast the next day. Thanks for sharing :)
These tacos look amazing!