Andy Warhol would have been 85 today. It's hard to imagine the artist, who died in 1987 from complications from gallbladder surgery, as an elderly man, but then again Warhol was always kind of ageless, so perhaps he would have stayed that way.

As with many figures from pop culture (and who could be more pop?) Warhol has inspired lots of other artists, including those behind the bar. There are a number of Andy Warhol cocktails out there, but by far the most appealing was invented a few years back by a bartender in New Zealand, using cognac, Benedictine and Lillet blanc.

The recipe below was given to me by my brother, a bartender in Melbourne, Australia, and was adapted from the original NZ version. It's perhaps a little less poppy than Warhol's art, but it is sweet and bitter and a touch smoky, and a fitting tribute. Cheers, Andy, happy birthday.

The Andy Warhol

From: Adapted from Grant Dingwall, bartender in Auckland, New Zealand

Note: For cognac, my brother recommends H by Hine, a new cognac specifically crafted for cocktails.

1/2 ounce Benedictine

Makes: 1 drink

1 1/2 ounces cognac

1/2 ounce Benedictine

1/3 ounce Lillet Blanc

2 dashes orange bitters

1 orange peel garnish

1. Stir all ingredients except garnish in mixer with ice.

2. Strain into a cocktail coupe.

3. Flame orange peel and garnish.

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