Cognac Cocktails

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During the 100-odd years between the War of 1812 and World War I, when American bartenders perfected the fine art of mixing drinks, American drinkers liked their cocktails, punches, fizzes, sours, and even mint juleps made out of good French brandy, preferably cognac brandy—the smoothest of grape-based spirits. Cognac and the cocktail had long since parted ways, though, by the waning years of the 20th century, when most drinks were designed more to disguise the taste of the liquor that went into them than to highlight it. Even in the past decade, with the recuperation of the bartender's craft, I have rarely come across cognac drinks.

The problem, I think, lies with the type of cognac touted for mixing. That's the one sometimes known as "three star" and now as "VS," or "Very Special." Cognac is primarily a blended spirit. Unlike whiskey blends, which incorporate light, bland spirits made in industrial column stills, cognacs are made up purely of old-fashioned pot-still brandies: older ones to give bouquet, younger ones to keep it lively and fruity. In the case of VS, though, by French law, the youngest cognac in the blend must spend a mere two and a half years in the barrel. That's not enough time to remove the burn. For spirit-forward drinks, you need something smoother and more concentrated. You need at least a VSOP ("Very Superior Old Pale"), blended from cognacs four to 15 years old. At $40 to $50 a bottle, VSOPs aren't cheap, but then, neither are 100-percent-agave tequilas or microdistilled whiskeys, and they've earned a place in the modern cocktail bar.

And what about mixing drinks with an XO ("eXtra Old")? For the $100 or so you'll pay for a bottle, you'll get something blended from brandies that have spent at least six years in the barrel, with considerable amounts of ones that have spent two or three times that long. As the cocktail theorist David Embury wrote in 1948, "To mix this nectar of the gods with any other substance whatsoever-even a single drop of water—would be sacrilege, pure and simple." But what if I were to suggest you put a very small amount of superfine sugar and water in a tall glass, stir them, lightly press five or six fresh mint leaves in the resulting syrup, fill the glass with ice pounded until it's the consistency of snow, let two and a half ounces of XO trickle over that ice, stir gently until frost forms on the glass, and float a spoonful of fragrant Jamaican rum on top, to make an antebellum mint julep? The fact is, very old cognacs do something for a drink that no other spirit can. They possess all the leathery, chocolaty richness and layered complexity that prolonged rests in older, mellower oak can bring, without the overpowering woodiness that American whiskeys so often develop in their new wood casks. In a drink like the elegant brandy crusta, a drink that combines cognac with plenty of citrus, or the bright brandy snapper with its hit of raspberry liqueur, or any drink whose other ingredients complement rather than mask the cognac, those intense flavors will mingle with the rest, become approachable, without losing complexity. If that's sacrilege, I'll drink with the sinners.

Recipes

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Identified in each marque are three key aromas. Each can be traced back to specific elements of production. These range from the characteristics of grapes from a particular cru to the influence of distillation on the wine and aging in earth-floored warehouses.

Courvoisier ® has created a range of recipes and tasting menus inspired by the key aromas of each marque; as well as a unique range of signature Le Nez de Courvoisier ® cocktails.

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The obsession with the craft of creating fine cognac has resulted in an award-winning palette of unrivaled flavors and aromas. Nurturing these aromas through the production process is very important since aroma accounts for 80% of our sense of taste. In celebration of one of the most aromatic of all cognac, the unique Le Nez de Courvoisier ® was created. Le Nez de Courvoisier® (The Nose of Courvoisier that brings the aroma experience) is a full sensory journey, encompassing elements from taste to sound to create a tantalizing tasting experience for connoisseurs and new cognac fans alike.

Le Nez de Courvoisier ® is a full sensory journey, encompassing elements from taste to sound to create a tantalizing tasting experience for connoisseurs and new cognac fans alike.

midnight

sidecar

Method: Pour all ingredients into a cocktail shaker filled with ice. Shake well and strain into a martini/cocktail glass.

• · 5cl Courvoisier ® VSOP
• · 2cl of Triple Sec
• · 2cl fresh lemon juice

Share our mixed drink

Method: Fill a high ball glass with ice.

Pour the cognac.

Top-up with ginger ale.

Garnish with half an orange slice.

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Method: Put the brown sugar in a chilled coupette glass.

Cover the sugar with a couple of dashes of Angostura Bitters.

Add the Courvoisier ® VSOP.

Top-up with chilled champagne.

• · Small brown sugar cube
• · Couple of dashes of Angostura bitters
• · 2.5 cl of Courvoisier ® VSOP
• · Champagne

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The perfect introduction to the world of Courvoisier ® and our award winning portfolio. The perfect introduction to the world of Courvoisier ®

Discover the mysteries of our Château. Enjoy an unparalleled tasting experience. Step inside our Paradise cellar, the sanctuary of our most precious eau-de-vie. Discover the mysteries of our Château and enjoy an unparalleled tasting experience.

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Experience a fantastic tasting directly from the cask. Then bottle your own exceptional eau-de-vie. After a tasting, bottle your own exceptional eau-de-vie.

An exceptional blend of a hundred eaux-de-vie from the Grande Champagne and the Borderies, elaborated since the beginning of the 20th century. A tour to highlight our exceptional cognac, L’Essence de Courvoisier ® .

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CLASSIC TOUR

From €12 to €32 per person

This is the perfect introduction to the world of Courvoisier ® : a tour will bring you to the heart of our history, from Paris to Jarnac. Complemented by the discovery of an aging cellar and tastings chosen from our award winning portfolio, it allows you to understand our full cognac making process from grape to glass.

3 options of tasting

VSOP Exclusif / Napoléon with chocolats: 20€

XO et Initiale Extra with food pairings: 32€

Tour times: Tuesday - Saturday from May 6th to September 30th.

Opening hours: 10:45 am – 1 pm / 2 pm – 6:30 pm

The perfect introduction to the world of Courvoisier ® : will bring you to the heart of our history, from Paris to Jarnac.

VSOP Exclusif / Napoléon with chocolats: 20€

XO et Initiale Extra with food pairings: 32€

Tour times: Tuesday - Saturday from May 6th to September 30th.

Opening hours: 10:45 am – 1 pm / 2 pm – 6:30 pm

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€70 per person (minimum 2 p.)

In opening the doors to the Courvoisier ® Château, we invite you to delve into our proud and rich history.

Following a "Midnight in Paris" VS cocktail, a tour will transport you from our Parisian roots through our world reknowned Jarnac Brand home.

You will then sample our VSOP and Napoleon marques in the Château’s salon before enjoying the “Le Nez de Courvoisier ® ” sensory experience, enhanced by a selection of desserts, to guide you through the aromas of XO. The tour of our Paradise cellar, the sanctuary of our most precious eau-de-vie, will be the highlight of this privileged moment.

Tour Times: Available upon reservation throughout the year fom Monday – Friday. As well as Saturdays from May 5th to September 30th.

Delve into our proud and rich history. Following a drinks reception, this tour will transport you from our Parisian roots through our world reknowned Jarnac Brand home.

Tour Times: Available upon reservation throughout the year fom Monday – Friday. As well as Saturdays from May 5th to September 30th.

BOTTLE YOUR OWN

From 35€ to 95€ per person

After a tasting, directly from the cask, bottle your own exceptional eau-de-vie, selected exclusively for our Boutique by our Master Blender, Patrice Pinet.

The 15 year old eau-de-vie from Petite Champagne, obtained from the 2000 harvest, is a true plea to the quality of this cru. To develop its aromatic potential, this cognac has been maintained at cask strength, which adds to its uniqueness.

Opening hours: 10:45 am – 1 pm / 2 pm – 6:30 pm

After a tasting, directly from the cask, bottle your own exceptional eau-de-vie, selected exclusively for our Boutique by our Master Blender, Patrice Pinet.

To highlight our exceptional cognac, L’Essence de Courvoisier ® .

An exceptional blend of a hundred eaux-de-vie from the Grande Champagne and the Borderies, elaborated since the beginning of the 20th century. Each carries the hallmark of Courvoisier ® innovation – be it through distillation, aging of wood or blending.

Encapsulating the spirit of Courvoisier ® itself: tradition, passion and innovation.

A privileged moment with the discovery of our Paradise cellar and a tasting of this unique cognac.

Opening hours: 10:45 am – 1 pm / 2 pm – 6:30 pm

To highlight our exceptional cognac, L’Essence de Courvoisier ® . A privileged moment with the discovery of our Paradise cellar and a tasting of this unique cognac.

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Paris golden age tour

The Courvoisier Paris Golden Age Tour is an exclusive three hour journey which will transport you to the heart of the Belle Époque also known as the Paris Golden Age. You will discover what it was like to be a Parisian at the end of the 19th century and why it was such a key time period for the capital, the world and for Courvoisier.

During the Golden Age the arts flourished, new scientific breakthroughs transformed lives almost daily and technological innovations left the population open-mouthed in awe. Paris became one of the most modern cities of its time.

The tour guides you around this iconic city, taking in places of interest from the Paris Golden Age, and touching on locations which played a part in the history of Courvoisier over a century ago.

You will be accompanied by a professional guide, who will tell you the story of this pivotal moment of Paris’ history – a time of innovation, confidence and joie de vivre. The story of an era when anything was possible. You will relive these time through the architecture & Art Nouveau, the business of fashion and department stores, the literature, the gastronomy and nightlife and the Universal Exhibitions.

The experience will end with a visit to Fouquet’s, a classic PGA landmark, for a Courvoisier experience. This traditional restaurant has embodied the spirit of the French "high class brasserie" since 1899. It has become a part of the Parisian history and Courvoisier’s legacy in toasting to Paris.

The Courvoisier Paris Golden Age Tour is an exclusive journey which will transport you to the heart of the Belle Époque also known as the Paris Golden Age.

At the heart of this era was renowned cognac house, Courvoisier, the official cognac supplier of Napoleon III and the drink chosen to toast the grand opening of the Eiffel Tower in 1889.

Today, Courvoisier continues to be recognised as the luxury accompaniment to any triumphant toast. To celebrate its unique heritage, Courvoisier reveals all the untold stories, the parties, the innovators, the style and the glamour of this remarkable era on its exclusive Courvoisier Paris Golden Age Tour.

The private tour will transport you around this iconic city. Accompanied by a professional guide in your own luxury car, you will unlock the secrets of the French capital.

Discover this rich period in Paris’ history, a time of innovation, extravagance and joie de vivre. Relive this iconic time from the architecture & Art Nouveau, to fashion and department stores, the literature, the gastronomy and nightlife, and the Universal Exhibitions.

Tour will end at a luxury Belle Époque venue for an exclusive Courvoisier tasting experience and toast to Paris!

The Courvoisier Paris Golden Age Tour has been adapted to enjoy by foot. Simply download the map and the narrative to enjoy a day walking the streets of the French Capital and visiting iconic Belle Époque cafes and bars along the way. Discover first hand why Paris became one of the most modern cities of its time.

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3 Cognac Cocktails Guaranteed to Make You Feel Classy

Everyone's heard of cognac, and heard of the big brands like Hennessy and Courvousier. But even in today's cocktail-crazy culture, plenty of drinkers don't quite know what it is. So let's start with a little Cognac 101.

All cognac is brandy—meaning, a spirit distilled from wine and aged in barrels—but only brandy made in a certain region of France, and to certain specifications, is cognac. (It's the area surrounding a small city called—wait for it—Cognac.) And while we might think cognac is always sipped from snifters, it has a long history in the cocktail world. In fact, many pre-Prohibition cocktails were traditionally made with cognac, from juleps to the Sidecar. (Which is, perhaps, the best cognac cocktail of them all; check out our recipe here.)

Cognac prices range from the affordable to the extravagant; when you're intending to make cocktails, consider a bottle specifically designed for the purpose. H by Hine is a high-quality cognac with the VSOP ("Very Special Old Pale") designation; it's a blend of more than 20 different cognacs, all aged at least four years. Floral and lively, but incredibly smooth, it's a perfect base for any cocktail you'd care to make, and at a price where you won't feel guilty about it. (We're not saying it wouldn't be delicious, but shaking up a drink with a $300 XO seems unwise.)

Easy: Cognac and GInger

Yes, you might feel like a high-class throwback sipping your cognac neat, but we are of the opinion that one of the best ways to enjoy it is as a highball, poured over ice and topped with ginger ale or tonic. We're partial to the ginger. Use something with clean and distinct flavors, like Fever Tree Ginger Ale, rather than something from a 2-liter bottle.

Instructions: In a tall glass with ice, combine 1 ½ of cognac and 4 ounces of ginger ale. Garnish with a wheel or a few half-moons of lime; whatever strikes your fancy.

Intermediate: The Summit

This cocktail was invented by a group of bartenders at the International Cognac Summit in 2008, and it's become something of a modern classic, a favorite in the Cognac region ever since. While the original recipe calls for lemonade, we're swapping in real lemon and sugar. The result is a bright, ultra-refreshing cocktail that shows cognac's affinity for lighter flavors.

Instructions: Take a thumb-sized slice of ginger, about ¼ inch thick, and drop it in the bottom of a cocktail shaker. Add one lime wedge and muddle two together. Add 1½ ounces of cognac, an ounce of lemon juice, and ¾ ounce simple syrup (equal parts sugar and water). Shake that all up well, strain into a fresh glass with ice, and top with an ounce of club soda. Garnish with a thin cucumber slice.

Advanced: Jarnac Sour

We like our whiskey sours with bourbon, which has a distinct sweetness to it, thanks to its primarily corn base. Also a barrel-aged spirit with its own sort of sweetness, cognac swaps in perfectly. Egg white is a classic addition to a sour— not adding an eggy taste, just a little lift and silkiness—and a splash of dry vermouth is an intriguing addition that balances the whole thing out.

Instructions: In a cocktail shaker without ice, combine 2 ounces of cognac, ¾ ounce dry vermouth, ½ an ounce of lemon juice, ½ an ounce of simple syrup (that's equal parts sugar dissolved in hot water), and one egg white. If you have them, add two dashes of orange bitters. Shake that all up hard, with no ice—that's called a dry shake, and helps fluff up the egg white. Now add ice and shake again. Strain into a cocktail coupe and garnish with a lemon wheel.

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• Cognac Cocktails and Drinks at the bar – the 30 best

Cognac Cocktails and Drinks at the bar – the 30 best

No-one can deny that the way we enjoy Cognac has changed almost beyond all recognition over the past couple of decades. The use of Cognac in mixed drinks and cocktails is now commonplace in virtually every country around the world.

You only need look at the fact that many Cognac brands now produce lines that’re intended to specifically be used in cocktails to realize how much our beloved drink has embraced the 21st century.

It was probably in the USA that Cognac cocktails first became truly popular, and the trend was soon followed by nations the world over. For example, look at the ‘beautiful people’ of China sipping their Cognac cocktails in the hottest night clubs and bars and you can appreciate how true this is.

So, to celebrate this, we decided to create the Cognac Expert ‘Top 30’ best Cognac Cocktails and mixed drinks list. And if that’s not enough for you, then make sure you check out our Cognac Drinks & Cocktails section.

Oh, and as an aside, we thought we’d mention that whilst we’re not huge fans of sweet cocktails, we do enjoy a Cognac tonic on occasion. And, in our humble opinion, swopping from that ‘yellow tonic’ that’s used by most people, to Fever Tree Tonic only increases the enjoyment of the drink…

Since 1996, the governing body of Cognac – the BNIC – has been promoting the use of Cognac as a component of cocktails and mixed drinks. And not only the BNIC, but the Cognac houses themselves. For example, Bisquit Cognac in South Africa promote a cocktail know as the Summit. So let’s look at that one a little more closely.

The Summit Cocktail was created in 2008 specifically for the occasion known as the International Cognac Summit, an event by the BNIC . Mixologists and other Cognac experts joined forces with the aim of creating the ultimate Cognac cocktail. The cocktail had to be simple to produce, with easily accessible ingredients. It also had to look fabulous – and, naturally, taste amazing. It took a few days, but eventually the Summit was born.

Here’s how to make it.

4 slices of ginger

1 lime slice

4 cl VSOP Cognac

6 cl lemonade

a fine peel of cucumber

But knowing the ingredients is only half the story. How you mix them together is key to creating the perfect cocktail. So here’s how you do it:

Place the lime and ginger into a glass, and add 2 cl of Cognac. Then add ice and stir. Add the rest of the Cognac and lemonade – then, finally add the cucumber peel. Voila – you’ve just created your very own Summit cocktail.

(for the Summit mixers’ names, please see the note at the bottom of this article)

Essential kit for mixing cocktails

As with any job, if you want to mix good cocktails then you need to have the right kit.

– A lemon press is essential

– A cocktail shaker

– Serving glasses; And much as drinking Cognac in its unadulterated form is best done from a tulip glass or balloon snifter, then so is drinking a Cognac cocktail from the correct glass also vitally imp0rtant. You’ll need a range of glasses dependant on the cocktails you make. Sometimes you’ll need a highball, or a tumbler, long drink glass, or even a champagne glass.

– And the most important part is the Cognac itself. Because you do NOT want to use excellent or expensive Cognac in cocktails. Why? Well, even the greatest of connoisseurs claim that when they drink Cognac in a cocktail, it’s impossible to tell whether it’s a VS or an XO – there are simply too many other tastes and aromas that influence the taste.

So there’s simply no point in using an expensive XO, when a reasonable VS or VSOP will do the job just as well.

So, that’s the Summit – let’s take a look at the other 29 cocktails in the list:

• 3 cl Cognac
• 2 cl orange juice
• 1 cl raspberry juice
• Slice of orange
• Ice cubes

Place the Cognac, orange juice, and rasperry juice in the shaker, together with the ice cubes, and shake! Pour into a pre-cooled glass, add the orange slice on top… And you’re ready to serve.

• 4 cl Cognac
• 3 cl Crème de Cacao
• 3 cl cream
• Cacao powder or muscat
• Ice cubes

Fill the shaker with ice, Cognac, crème, and cream. Mix well, pour into a tumbler glass and finish with some cacao or muscat powder.

• 2 cl Cognac
• 2 cl Crème de Banane
• A little crème fraîche
• Syrup
• Ice cubes

Putt the ice cubes into the shaker, then the other ingredients. Shake, and pour through a filter into the glass. Voila!

Banana Bliss

• 2 cl Cognac
• 2 cl Crème de Banane
• Ice cubes

Put two ice cubes and the other ingredients into a mixing glass. Stir well, then and into a tumbler glass to serve.

Between the sheets (A classic)

• 3 cl Cognac
• 3 cl white Rum
• 3 cl Cointreau
• 3 cl lemon juice
• 1 slice of lemon
• Crushed ice

Shake ingredients together with the crushed ice, pour into glass, and decorate with the lemon slice.

Beverly Hills

• 2cl Cognac
• 4 cl Triple sec
• 1 cl Kalhua (Coffee liqueur)
• Ice cubes

Place all ingredients in shaker, mix well – pour into a cocktail glass.

• 4 cl Cognac
• 2 cl Vodka
• 2 cl Cointreau
• Ice cubes

Mix all ingredients together and serve on ice.

• 2 cl Cognac
• 2 cl Vodka
• 2 cl Cherry brandy
• 2 cl Picon (French aperitif)
• Ice cubes

Mix all ingredients and serve in a cocktail glass.

Brandy Daisy

• 2 cl Cognac
• Juice of 1/2 a lemon
• Splash of Grenadine
• Sparkling water
• Ice cubes

Put ice cubes, Cognac, and lemon juice into the shaker. Add a tiny bit of Grenadine and shake well. Pour into a cocktail glass and add the sparkling water.

Baltimore Egg Nogg

• 3 cl Cognac
• 4,5 cl Madeira
• 1,5 cl Jamaica Rum
• 2 teaspoons sugar syrup
• 1 egg
• 6 cl crème
• 120 ml of milk
• Muscat
• Ice cubes

Put all ingredients except the milk and Muscat into shaker. Add the ice. Mix well and pour into a collins glass. Add milk and at the last moment, a touch of Muscat powder.

Café Brûlot (serves 8)

• 0,25 liter of Cognac
• The peel of one orange
• The peel of one lemon
• 8 cloves
• 1 vanilla bean
• 2 cinnamon sticks
• 2 cubes of sugar
• 1/2 liter hot coffee

Mix all ingredients except the sugar and coffee in a heat resistant bowl and place over a low heat. Add a lump of sugar, let it melt and stir well. Add coffee.

Take the second sugar lump and soak in the Cognac. Place on a spoon and heat over a flame. Once it’s burning, dip it into the bowl – the surface of the liquid should start to flame. Allow these to die down, then serve in heat resistant cups.

Champagne Cocktail

• 1 cube of sugar
• Few drops of Angostura
• 2 cl Cognac
• 8 cl Champagne
• 1 slice of orange

Dip the sugar lump into the Angostura and place into champagne glass. Add Cognac, then add Champagne. Decorate with the slice of orange – and serve.

Champagne Pick-me-up

• 2 cl Cognac
• 2 cl Orange juice
• A splash of Grenadine
• Ice cubes
• Chilled Champagne

Place all the ingredients except the Champagne into shaker, and shake… Pour into Champagne glass, add the Champagne. You’re ready to serve.

Cognac Horse’s Neck

• A little lemon peel
• 2 cl Cognac
• Ginger Ale
• Ice cubes

Add the ice cubes, Cognac and lemon peel into the glass. Then pour over the ginger ale and serve.

Corpse Reviver

As the name suggests, this is a great cure if you’ve over indulged the previous evening! At least, that’s what we’ve heard…

• 3 cl Cognac
• 3 cl Fernet Branca
• 2 cl Crème de menthe blanche
• Ice cubes

Mix all the ingredients together – and serve in a cocktail glass.

Devil’s milk

• 0.5 cl raspberry syrup
• 2 cl Cognac
• Fresh milk
• Fresh raspberries
• Ice cubes

Mix the ice cubes with syrup and Cognac. Add milk and stir well. Decorate with a raspberry or two.

French Sherbet

• 1 cl Cognac
• 1 cl cherry brandy
• Sugar syrup
• A little Angostura
• Champagne
• Cherry ice crème

Mix all the ingredients but the Champagne and ice, pour into a collins glass and stir. Now add the Champagne and finally a good spoon of cherry crème ice. Wow…

French Green Dragon

• 4,5 cl Cognac
• 4,5 cl green Chartreuse
• Ice cubes

Shake all the ingredients together and serve in a cocktail glass.

Japanese Cocktail

• 6 cl Cognac
• A touch of almond oil
• A little Angostura
• Lemon peel
• Crushed ice

Place all ingredients into shaker and mix well. Pour in cocktail glass and decorate with lemon peel.

Mint-Julep Au Cognac

Coming from the US Southern states, this cocktail normally gets served with Bourbon. But for a great twist, try it with Cognac instead.

Remove the mint leaves from the branches and mix them with the sugar, cognac, and water in a bar glass. Stir until the sugar melts. Add the crushed ice and stir. Clean the mint branches, dampen, and roll in the powdered sugar. Use these as decoration.

You may want to add a splash of Angostura or Rum for a cheeky power blast!

• 2 cl Cognac
• 2 cl fresh orange juice
• 2 cl Curacao

Simple to make. Combine all the ingredients in a shaker, shake well, pour, and serve.

Pousse Café

• Grenadine
• Yellow Chartreuse
• Crème de Cassis
• White Crème de Cacao
• Green Chartreuse
• Cognac

With either recipe, simply place all in a cocktail shaker. Mix well, and pour into a glass to serve.

Prince Charles

• 6 cl Cognac
• 4 cl Drambhuie
• 4 cl lemon juice
• Ice cubes

Combine all ingredients in a shaker, then pour into cocktail glass. Enjoy…

Rolls Royce

• 3 cl Cognac
• 3 cl Cointreau
• 6 cl Orange juice
• 1 egg white
• Ice cubes

Mix all ingredients well, then pour into a glass of your choice.

The classic cocktail from Harry’s Bar in Paris.

Place all the ingredients except the lemon peel into a cocktail shaker, and shake! Pour into a glass and decorate with the lemon peel.

• 2 cl Cognac
• 1 cl lime juice
• A little sugar syrup
• 1 cherry

The cherry’s for decoration, so leave this to the end. Mix the rest of the ingredients well in a cocktail shaker. Pour into a glass, and pop the cherry on the top.

Vodka based cocktail – with Cognac for a twist

• 3 cl vodka
• 1 cl cognac
• 1 glass tomato juice
• Freshly ground pepper
• Celery
• Pinch of salt

Place the vodka, Cognac, and tomato juice in a cocktail shaker – and shake. Pour into a glass (over ice, if yo like). Add a pinch of salt and pepper, and decorate with the celery stick.

Cognac-Fizz

Egg based cocktail (in shaker with crushed ice) :

• Juice of 1/2 lemon
• 1/2 of an egg yolk
• 1 teaspoonful sugar
• 5 cl of cognac
• Crushed ice

Dampen the edge of a cocktail glass and edge with sugar. Place the rest of the ingredients in a shaker and mix well. Pour into the glass, and ecorate with a slcie of lemon.I

And here is the list of the Summit mixers, from all over the world:

France: Ugo Frabetti (Fouquet’s, Paris), Loïc Geslin (Régina, Paris), Hedi Mesme (Byblos, Saint-Tropez), Stephen Martin (Hilton, Arc de Triomphe, Paris), Aurélie Panhelleux (Hilton Arc de Triomphe, Paris)

USA: Jacques Bezuidenhout (San Fransisco), Dale DeGroff (Cofounder of Museum of the American Cocktail), Audrey Sanders (owner of Pegu Club, New York), David Wondrich (author) and Paul Pacult (journalist).

Germany: Uwe Christiansen (owner of 2 bars in Hamburg), Goncalo de Sousa Monteiro (Lion Bar, Hamburg), Stefan Gabanyi (Schumann’s Bar, Munich) and Markus Heinze (Sonderbar, Dreseden).

England: Salim Khury (Savoy Hotel, London), Paul Martin (Author), Charles Vexenat (Lonsdale, London) and SOmon Difford (author of the Difford Guide)

and last but not least, Stanislas Vadrna from the Redmonkeygroup, Bratislava

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Comments (8)

Hi! Finally tried to mix that SUMMIT drink and I must say: it’s really good. Even my old dad had a try of it and liked it as well.

Just didn’t use the right ginger I guess.. too old or so. Great! will try more of those, I am not a pro, but go a cocktail set recently. hell, it’s fun.

My favorite Cognac cocktail is called Head Crack. This is the recipe…

3 oz Hennessy Cognac

Mix Hennessy and Kahlua over ice in a Hurricane glass, fill with milk. Stir and serve.

tastey looking new drinks i need to try!!lol

receipt #2 is slightly arrogant or the author is just showing off. Madam, Hennessy is a self-sufficient Cognac.It s not rational dissolve it with milk and ruin with ice.

I must be late with comments,the Lady probably has already tried to mix Moet with apricot juice or drink Grand Marnier with whipped cream

Whoa there #4, there’s enough Hennessy on planet earth to spare. Also, champagne and basically any fruit juice, syrup, or cognac is pretty classic. Grand Marnier’s for hot chocolate, man. I scandalize you thusly: sidecar from VSOP, Cointreau, and a really ripe lemon with thick skin and almost sweet pulp.

If you think Hennessey is good cognac and Moet is good Champagne, you are mistaken. Most of the serious growers in either region wouldn’t wash their cars with that muck.

Hello. Past Five years I have been using Cocktail” Remy Terrain” I named and the recipe is as given:-

3oz Cognac Remy Martin or any Cognac VSOP

1 oz of Kiwi juice with lemon

A bit of Angostura

4 pcs of ice cube

All this ingredients pour it on cocktail shaker and shake well and pour it on a ice cooled long glass.. Try this and enjoy your drink.. and dont say good night Hook up a slim beauty or if you are woman go for a monkey man preferably with atleast 4 pack ..

Saved as a favorite, I really like your web site!

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12 Cognac Cocktails to Make at Home

From easy to complex and classic to not so, here are the best cognac drinks to try this season.

Cognac is in the throes of a revival as classic recipes are rediscovered and riffed upon alongside nouvelle iterations on menus across the country that pay tribute to the age-old liquor whose eponymous region just celebrated its 1,000th birthday. Here are 12 recipes to try.

.5 oz Junípero Gin

.75 oz lemon juice

1 dash Angostura bitters

Lemon zest (widely cut in one long strip)

San Francisco bartender Kevin Diedrich updates the classic Brandy Crusta, a cocktail that originally surfaced in the 1850s and would ultimately serve as the precursor to later additions such as sours and the Sidecar. It is also said that the Brandy Crusta was likely the first to incorporate a sugared rim.

In Diedrich's version, one ounce of H by Hine (a superb VSOP built specifically to shine both on its own and in cocktails) is offset by half an ounce of delicately fragrant Junípero Gin, something that is not commonly found in a Crusta, though somehow the two marry flawlessly. Lemon juice brightens, orgeat (an almond syrup almost always found in tiki drinks) sweetens, and the accoutrements tie it all together.

1 oz Château de Montifaud VSOP cognac

1 oz Plymouth gin

1 oz Contratto bianco vermouth

2 dashes Regans' Orange Bitters No. 6

Add spirits and bitters to Collins glass. Add large ice cubes and fill with club soda. Garnish with orange peel (or lemon peel).

The Waldorf Astoria's new collection of cocktails contains some of the most sought-after recipes in the history of drink, among them a handsome cognac cocktail repertoire thanks to author and historian Frank Caiafa. Caiafa notes in his musings beneath the recipe that the combination of cognac and gin might be surprising to some, but that "there seems to be a fusion at the molecular level that makes this quite the refresher." He also notes that somewhere down the line, ginger ale was used in place of club soda, but he "stand[s] by the Waldorf Astoria original, though the orange bitters and a twist of peel does ratchet it up with some brightness."

1 oz lemon juice

Sugar for rim - optional

Combine ingredients into mixing tin. Add ice and shake; strain into chilled martini glass with or without sugared rim.

It is said that this three-ingredient classic was first poured at the ever-popular Harry's Bar in Paris following World War I, and the recipe hasn't changed much since. Though the first versions were made with brandy, cognac took its place at some point, and though it's evolved a bit further over time, the balance to this day remains unequivocal.

1.25 oz Hennessy X.O.

1 oz Madeira (medium dry)

.75 oz Dolin Dry Vermouth

1 barspoon Demerara syrup (simple syrup with Demerara or cane sugar 1:1 sugar:water)

Glass: Nick and Nora or small wine glass

Add all liquids to a mixing glass with ice and stir to chill then strain into a Nick & Nora or small wine glass. Garnish with Baldi olive.

Hennessy is a household name, and for good reason: if not for being one of the most widely sold cognac brands across the world, the house also lays claim to the origin of "XO," the top tier of the spirit's aging system after VS and VSOP. This cocktail, created by Hennessy's National Brand Ambassador Jordan Bushnell, showcases the XO expression's complexity and versatility in rare form, recreating the flavor profile of a cocktail traditionally made with sherry as a base. Bushnell's love affair with Madeira ties the Bamboo's origins to this updated version with a sweet nuttiness, offset by a Baldi olive garnish for a hint of salinity.

1.5 oz Hennessy XO

.25 oz Pineau des Charentes

Add all ingredients to a shaker tin with ice and shake until chilled. Strain into a chilled Nick & Nora glass and garnish with a grapefruit twist.

A great drink is made better only by a clever play on words. Hennessy's Jordan Bushnell created this bright, floral cocktail named as a nod to a byproduct of cognac distillation, referred to as "lees."

.25 oz simple syrup

.25 oz fresh lemon juice

1.25 oz "good" cognac

Combine simple syrup, lemon juice and cognac in a shaker with ice. Shake and strain into a chilled champagne flute. Top with champagne and garnish with a lemon twist.

Though the French 75 is commonly made with gin today, it originated as a cognac-based champagne cocktail on the battlefields of France during World War I before finding its way to the United States via New Orleans (long story… read about T&C's favorite cocktail stories from the Big Easy here). Acclaimed bartender Chris Hannah has perfected the recipe, ideal for ordering at his home base, Arnaud's French 75 Bar, or for making good use of a bottle of champagne at home.

2 oz good cognac (such as Hennessy XO, H by Hine, Château de Montifaud VSOP, or Martell Cordon Bleu)

.25 oz absinthe or Herbsaint (to rinse glass)

3 dashes Peychaud's bitters

Rinse chilled rocks glass with absinthe or Herbsaint and discard. Place sugar cube in bottom of separate mixing glass, cover with three dashes of Peychaud's bitters, and crush cube until fine.

Add cognac into mixing glass with ice and stir until chilled. Strain into chilled absinthe or Herbsaint-washed glass and garnish with a lemon twist.

Among the most storied of its kind, this classic cocktail has been around in some form or another since the early 1800s. And while many modern versions call for rye whiskey, or a combination of rye and cognac, this old-school recipe employs cognac exclusively as originally intended.

1.25 oz Rémy Martin 1738 Cognac

1 oz EO chai-infused sweet vermouth

.75 oz lemon juice

.5 oz simple syrup (1:1 sugar:water)

.75 oz pomegranate juice

Dried organic rosebuds

Add all ingredients to a mixing glass and fill with large, cold ice cubes. Shake vigorously and strain into a chilled coupe. Garnish with three rosebuds.

For EO chai-infused sweet vermouth:

4 green cardamom pods

1 cinnamon stick

1 (.5-inch) piece ginger, coarsely chopped

1 tablespoon chai or black tea

1 liter Cinzano Rosso vermouth, divided

Add cardamom, cloves, cinnamon and ginger to a small saucepan and cook over medium heat for two minutes. Add in tea and 2 cups of the vermouth. Bring to a low boil and cook for 2 minutes. Remove from heat and allow to cool. Pour remaining vermouth into mixture and strain through cheesecloth. Bottle and store at room temperature.

Cognac's heat and depth is met with an intense bouquet of spice in the Mata Hari cocktail hailing from Macao, the gem of New York City's TriBeCa neighborhood run by the same team behind internationally acclaimed Employees Only. For this, you'll need a saucepan, stove, glass bottle, and a few other things, plus a considerable amount of prep time. Perfect for those with both a penchant for great cocktails and an unwavering commitment to entertaining.

2 oz banana-infused cognac

.5 oz lemon juice

1 barspoon simple syrup (1:1 sugar:water)

Add all ingredients to a mixing glass and fill with ice. Shake vigorously and strain into a chilled coupe glass. Garnish with our house-made caramelized banana.

For banana-infused cognac:

Place banana slices into container of cognac and seal; let sit for three to four days. Double strain mixture and discard banana. Return cognac to bottle for storage.

New York City's Apothéke is as alluring as it is respected in the cocktail community. The chemistry-lab-meets-cocktail-theatre keeps things interesting with multilayered cocktails like the Mr. Tallymon, whose flavor profile is of the utmost complexity, yet the drink remains accessible enough to shake up at home (as long as your caramelization skills are honed).

1.5 oz H by Hine

.5 oz Luxardo Amaro Abano

.75 oz fresh lemon juice

.75 oz strawberry syrup

Add cognac, amaro, lemon, strawberry syrup and egg white to tin. Dry shake sans ice briefly (approximately five seconds) to properly emulsify. Add ice and shake hard again for ten seconds. Fine strain into coupe. Crack black pepper lightly over surface.

For strawberry syrup:

1 cup fresh strawberries

Blend all ingredients in Vitamix or blender. Heat mixture on stove and stir until hot to bind sugars (do not boil). Bottle and refrigerate.

At San Francisco's Harper & Rye, bartender David Ruiz incorporates cognac into an egg white cocktail—a smooth canvas for a curveball or two. There's bitterness from Luxardo Amaro Abano, brightness from freshly squeezed lemon juice, sweetness from housemade strawberry syrup, and…pepperiness from a cracked black pepper garnish.

.5 oz rye whiskey

.5 oz sweet vermouth

.5 oz Bénédictine

1 dash Peychaud's bitters

1 dash Angostura bitters

Stir all ingredients together with ice in a chilled rocks glass. Express oils of lemon zest around rim and drop into drink as garnish.

A man by the name of Walter Bergeron created this cocktail at the Hotel Monteleone's Carousel Bar in New Orleans in 1938, and in the years since, it's become nothing short of an icon. Rye whiskey and cognac face off as a deep, dark base, making way for no less than four layers of additional ingredients and their fragrant aromatics.

2 oz Laird's bonded applejack

.75 oz fresh lemon juice

.5 oz housemade Demerara syrup (simple syrup with Demerara or cane sugar 1:1 sugar:water)

.5 oz Pierre Ferrand Ambre cognac

1 dash Angostura bitters (optional)

Add all ingredients except cognac to mixing glass. Add ice and shake well. Strain into Old Fashioned glass or Hoffman House goblet filled with large ice cubes or sphere. Top with cognac. Garnish with orange peel and brandied cherry.

Sour presentation (omits cognac):

Add all ingredients except cognac to mixing glass. Add ice and shake well. Strain into chilled cocktail glass. Garnish with brandied cherry.

Caiafa notes that this dual-personality cocktail is named for the president himself (Theodore) and appears in both of the bar's Old Books, which he researched extensively prior to compiling this modern iteration of the Waldorf Astoria's cocktail recipe collection.

The Experience

Awaken your senses

The tasting of cognac is not just aroma and flavour, it is a full experience for your senses.

Take your time

Celebrate the big, and celebrate the not so big moments in life.

Toast to your achievements with the drink of choice at the Eiffel Tower Grand Opening in 1889. Courvoisier_® has come to embody the refined optimism and joie de vivre that defined the Paris Golden Age. Take just La Minute Mystique. It's in that minute, after all, that air and our cognac mix, and the years of rich aromas trapped inside are magically unlocked.

Experience Courvoisier_®

Visit the Château

Paris Golden Age Tour

SOUND

LE NEZ

Identified in each marque are three key aromas. Each can be traced back to specific elements of production. These range from the characteristics of grapes from a particular cru to the influence of distillation on the wine and ageing in earth-floored warehouses.

To enhance the tasting experience, a piece of music has been created to accompany each aroma. This music has been composed by an expert in this field, creating sonic interpretations of aroma.

Courvoisier_® has created a range of recipes and tasting menus inspired by the key aromas of each marque; as well as a unique range of signature Le Nez de Courvoisier_® cocktails.

de courvoisier_®

The obsession with the craft of creating fine cognac has resulted in an award-winning palette of unrivalled flavours and aromas. Nurturing these aromas through the production process is very important since aroma accounts for 80% of our sense of taste. In celebration of one of the most aromatic of all cognacs, the unique Le Nez de Courvoisier_® experience was created.

Le Nez de Courvoisier_® is a full sensory journey, encompassing elements from taste to sound to create a tantalizing tasting experience for connoisseurs and new cognac fans alike.

midnight

sidecar

Method: Pour all ingredients into a cocktail shaker filled with ice. Shake well and strain into a martini/cocktail glass.

Share our mixed drink

Method: Fill a high ball glass with ice.

Pour the cognac.

Top-up with ginger ale.

Garnish with half an orange slice.

Share our mixed drink

Method: Put the brown sugar in a chilled coupette glass.

Cover the sugar with a couple of dashes of Angostura Bitters.

Add the Courvoisier_® VSOP.

Top-up with chilled champagne.

• · Small brown sugar cube
• · Couple of dashes of Angostura bitters
• · 2.5 cl of Courvoisier_® VSOP
• · Champagne

Share our mixed drink

The perfect introduction to the world of Courvoisier_® and our award winning portfolio. The perfect introduction to the world of Courvoisier_®

Discover the mysteries of our Château. Enjoy an unparalleled tasting experience. Step inside our Paradise cellar, the sanctuary of our most precious eau-de-vie. Discover the mysteries of our Château and enjoy an unparalleled tasting experience.

Bottle your own

Experience a fantastic tasting directly from the cask. Then bottle your own exceptional eau-de-vie. After a tasting, bottle your own exceptional eau-de-vie.

An exceptional blend of a hundred eaux-de-vie from the Grande Champagne and the Borderies, elaborated since the beginning of the 20th century. A tour to highlight our exceptional cognac, L’Essence de Courvoisier_®.

Coming soon Coming soon

CLASSIC TOUR

From €12 to €32 per person

This is the perfect introduction to the world of Courvoisier_®: a tour will bring you to the heart of our history, from Paris to Jarnac. Complemented by the discovery of an ageing cellar and tastings chosen from our award winning portfolio, it allows you to understand our full cognac making process from grape to glass.

3 options of tasting

VSOP Exclusif / Napoléon with chocolats: 20€

XO et Initiale Extra with food pairings: 32€

Tour times: Tuesday - Saturday from May 6th to September 30th.

Opening hours: 10:45 am – 1 pm / 2 pm – 6:30 pm

The perfect introduction to the world of Courvoisier_®: will bring you to the heart of our history, from Paris to Jarnac.

VSOP Exclusif / Napoléon with chocolats: 20€

XO et Initiale Extra with food pairings: 32€

Tour times: Tuesday - Saturday from May 6th to September 30th.

Opening hours: 10:45 am – 1 pm / 2 pm – 6:30 pm

PREMIUM TOUR

€70 per person (minimum 2 p.)

In opening the doors to the Courvoisier_® Château, we invite you to delve into our proud and rich history.

Following a "Midnight in Paris" VS cocktail, a tour will transport you from our Parisian roots through our world reknowned Jarnac Brand home.

You will then sample our VSOP and Napoleon marques in the Château’s salon before enjoying the “Le Nez de Courvoisier_®” sensory experience, enhanced by a selection of desserts, to guide you through the aromas of XO. The tour of our Paradise cellar, the sanctuary of our most precious eau-de-vie, will be the highlight of this privileged moment.

Tour Times: Available upon reservation throughout the year fom Monday – Friday. As well as Saturdays from May 5th to September 30th.

Delve into our proud and rich history. Following a drinks reception, this tour will transport you from our Parisian roots through our world reknowned Jarnac Brand home.

Tour Times: Available upon reservation throughout the year fom Monday – Friday. As well as Saturdays from May 5th to September 30th.

BOTTLE YOUR OWN

From 35€ to 95€ per person

After a tasting, directly from the cask, bottle your own exceptional eau-de-vie, selected exclusively for our Boutique by our Master Blender, Patrice Pinet.

The 15 year old eau-de-vie from Petite Champagne, obtained from the 2000 harvest, is a true plea to the quality of this cru. To develop its aromatic potential, this cognac has been maintained at cask strength, which adds to its uniqueness.

Opening hours: 10:45 am – 1 pm / 2 pm – 6:30 pm

After a tasting, directly from the cask, bottle your own exceptional eau-de-vie, selected exclusively for our Boutique by our Master Blender, Patrice Pinet.

To highlight our exceptional cognac, L’Essence de Courvoisier_®.

An exceptional blend of a hundred eaux-de-vie from the Grande Champagne and the Borderies, elaborated since the beginning of the 20th century. Each carries the hallmark of Courvoisier_® innovation – be it through distillation, ageing of wood or blending.

Encapsulating the spirit of Courvoisier_® itself: tradition, passion and innovation.

A privileged moment with the discovery of our Paradise cellar and a tasting of this unique cognac.

Opening hours: 10:45 am – 1 pm / 2 pm – 6:30 pm

To highlight our exceptional cognac, L’Essence de Courvoisier_®. A privileged moment with the discovery of our Paradise cellar and a tasting of this unique cognac.

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Paris golden age tour

The Courvoisier Paris Golden Age Tour is an exclusive three hour journey which will transport you to the heart of the Belle Époque also known as the Paris Golden Age. You will discover what it was like to be a Parisian at the end of the 19th century and why it was such a key time period for the capital, the world and for Courvoisier.

During the Golden Age the arts flourished, new scientific breakthroughs transformed lives almost daily and technological innovations left the population open-mouthed in awe. Paris became one of the most modern cities of its time.

The tour guides you around this iconic city, taking in places of interest from the Paris Golden Age, and touching on locations which played a part in the history of Courvoisier over a century ago.

You will be accompanied by a professional guide, who will tell you the story of this pivotal moment of Paris’ history – a time of innovation, confidence and joie de vivre. The story of an era when anything was possible. You will relive these time through the architecture & Art Nouveau, the business of fashion and department stores, the literature, the gastronomy and nightlife and the Universal Exhibitions.

The experience will end with a visit to Fouquet’s, a classic PGA landmark, for a Courvoisier experience. This traditional restaurant has embodied the spirit of the French "high class brasserie" since 1899. It has become a part of the Parisian history and Courvoisier’s legacy in toasting to Paris.

The Courvoisier Paris Golden Age Tour is an exclusive journey which will transport you to the heart of the Belle Époque also known as the Paris Golden Age.

At the heart of this era was renowned cognac house, Courvoisier, the official cognac supplier of Napoleon III and the drink chosen to toast the grand opening of the Eiffel Tower in 1889.

Today, Courvoisier continues to be recognised as the luxury accompaniment to any triumphant toast. To celebrate its unique heritage, Courvoisier reveals all the untold stories, the parties, the innovators, the style and the glamour of this remarkable era on its exclusive Courvoisier Paris Golden Age Tour.

The private tour will transport you around this iconic city. Accompanied by a professional guide in your own luxury car, you will unlock the secrets of the French capital.

Discover this rich period in Paris’ history, a time of innovation, extravagance and joie de vivre. Relive this iconic time from the architecture & Art Nouveau, to fashion and department stores, the literature, the gastronomy and nightlife, and the Universal Exhibitions.

Tour will end at a luxury Belle Époque venue for an exclusive Courvoisier tasting experience and toast to Paris!

The Courvoisier Paris Golden Age Tour has been adapted to enjoy by foot. Simply download the map and the narrative to enjoy a day walking the streets of the French Capital and visiting iconic Belle Époque cafes and bars along the way. Discover first hand why Paris became one of the most modern cities of its time.

Share your Courvoisier experience and use #ToastofParis and #CourvoisierTour

Guided Tour

from € 205 per person

Payment on arrival

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We will reply you as soon as possible.

For further information:

+33 1 79 35 01 16

Paris golden age tour

Self-guided Tour

Guided Tour

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Courvoisier S.A.S. 2 place du Château 16200 Jarnac France. Courvoisier_® Cognac 40º. Produced in Jarnac, Charente, France.

The Expe rience

The Toast of Paris

Courvoisier_® © Cognac and Liqueur, 18-40% alc./vol. Courvoisier_® Import Company, Deerfield, IL USA Courvoisier_®, the Napoleon device and Le Cognac de Napoleon are registered trademarks of Courvoisier_® S.A.S. © 2015 Courvoisier_® S.A.S.

All trademarks are the property of their respective owners.

5 Can’t-Miss Cognac Classics

Posted on Nov 10, 2014

Ever tried a cocktail made with cognac? If you answered “no” (and even if you said “yes”), stop right there. This French spirit, known as the l’eau de vie (the water of life), is the most famous type of brandy and it hails from the region of, appropriately enough, Cognac, France. Jay Z loves it, and there’s no spirit as full of flavor when sipped on its own. But, if you still need convincing, this elixir made from fermented grapes is among the most complex spirits, lending a distinct flavor to cocktails. See how much so with these five classic cognac cocktails.

Vieux Carré

This cognac-and-rye classic was invented at New Orleans’ famed Carousel Bar. It’s a potent combination of cognac, rye whiskey, orange liqueur, sweet vermouth and bitters that’s likely to put a little hair on your chest—in an endearing way. Get the recipe for the Vieux Carré.

Coffee Cocktail

Okay, this easy-drinking cocktail doesn’t actually contain any coffee—or caffeine—so don’t think you’ll get any kind of energy boost from drinking it. You will, however, get high on the rich combination of port, cognac, egg and simple syrup. Get the recipe for the Coffee Cocktail.

Confused why this brunch staple is on this list? Well, it may be commonly made with gin now, but it doesn’t have to be. Supposedly, there are historical instances of the recipe appearing as a mixture of cognac, lemon juice, simple syrup and Champagne. Which is better? You’ll have to decide for yourself. Get the recipe for the French 75.

Tom & Jerry

The holidays are coming up, but that doesn’t mean you have to wait to enjoy this decadent cocktail. First, you’ll have to mix up the Tom & Jerry Batter, which combines eggs, vanilla, rum and sugar. Then, you add a little more rum, a measure of cognac, milk and water and you’ve got yourself a feast in a glass. Think ahead, too: The Tom & Jerry brings a hint of the holidays to any occasion, year-round. Get the recipe for the Tom & Jerry.

This delightful cocktail is perhaps today’s most famous cognac cocktail. Classified as a sour drink, it has the perfect balance of sweet with a combination of orange liqueur, sugar and lemon juice. The next time you need a taste of liquid sunshine, this ought to work nicely. Get the recipe for the Sidecar.

Cognac Drinks

Drinks containing Cognac

Choose from 92 drink recipes containing Cognac.

Learn more about Cognac in the drink dictionary!

170 (Cocktail) Champagne, Cognac 5 Sins at 40 percent + Extra (Shooter) Cognac, Goldschlager, Grenadine, Tequila, Vodka, Yukon Jack ABC (Shooter) Amaretto, Baileys Irish Cream, Cognac Alhambra Royale (Cocktail) Cognac, Hot Chocolate, Whipped Cream Aloha (Cocktail) Cognac, Dark Rum, Dry Vermouth, Gin, Lime Juice, Soda Water Ambassador's Morning Lift (Punch) Brown Creme de Cacao, Cognac, Eggnog, Jamaica Rum Anatole Coffee (Cocktail) Coffee, Coffee Liqueur, Cognac, Frangelico Anesthetic (Cocktail) Cognac, French Vermouth, Gin, Italian Vermouth, Orange Bitters, Sugar Around The World (Cocktail) Cognac, Creme de Noyeaux, Dark Rum, Orange Juice, Sweet and Sour Mix Autumn In New York (Cocktail) Cognac, Zima Bavarian Blizzard (Hot Drink) Coffee, Cognac, Rumple Minze Between The Sheets #2 (Cocktail) Angostura Bitters, Brown Creme de Cacao, Cognac, Cream, Sugar Black Mercedes Turbo (Shooter) Amaretto, Chartreuse, Cognac Bombay Punch #2 (Punch) Champagne, Club Soda, Cognac, Curacao, Dry Sherry, Lemons, Maraschino Liqueur, Sugar Brandy Alexander #3 (Cocktail) Brown Creme de Cacao, Cognac, Heavy Cream Buzz Bomb (Cocktail) Benedictine, Champagne, Cognac, Cointreau, Lime Juice, Vodka Cafe Antrim (Cocktail) Coffee, Cognac, Irish Whiskey, Powdered Sugar Cafe Brulot (Punch) Cinnamon Sticks, Cloves, Coffee, Cognac, Lemons, Oranges, Sugar Cubes, White Curacao Cafe Diablo (Punch) Cinnamon Sticks, Cloves, Coffee, Cognac, Cointreau, White Curacao Cafe L'Orange (Hot Drink) Coffee, Cognac, Cointreau, Grand Marnier Chambord and Cognac (Cocktail) Chambord Raspberry Liqueur, Cognac Champagne Cup #2 (Cocktail) Champagne, Cognac, White Curacao Champagne Punch #5 (Punch) Champagne, Cherry Liqueur, Cognac, Lemon Juice, Sugar Syrup, Triple Sec CherryBomb (Shooter) Cherry Liqueur, Coffee Liqueur, Cognac Chocobo (Cocktail) Cognac, Cointreau, Cranberry Juice, Sour Mix Cidercar (Cocktail) Cognac, Hiram Walker Cinnamon Schnapps, Hiram Walker Triple Sec, Lemon Juice Cinzano Golden Prosecco (Cocktail) Brown Sugar, Cinzano Orancio Vermouth, Cinzano Prosecco, Cognac Cinzano Orancio French Kiss (Cocktail) Cinzano Orancio Vermouth, Cognac, Honey, Orange Juice Cognac Coupling (Cocktail) Cognac, Lemon Juice, Pernod Absinthe, Peychaud Bitters, Tawny Port Cognac Highball (Cocktail) Carbonated Water, Cognac Corpse Reviver #2 (Cocktail) Calvados, Cognac, Sweet Vermouth Cossack (Cocktail) Cognac, Gomme Syrup, Lime Juice, Vodka Cossack Charge (Cocktail) Cherry Brandy, Cognac, Stolichnaya ( Stoli ) Vodka Diana #1 (Cocktail) Cognac, White Creme de Menthe Diana #2 (Cocktail) Cognac, Peppermint Schnapps Dirty Monkey (Cocktail) Cognac, Dark Rum, Irish Cream Domaine de Canton Sidecar (Martini) Cognac, Domaine de Canton Ginger Liqueur, Lemon Juice East Side Press (Cocktail) Angostura Bitters, Brown Sugar, Cognac, Domaine de Canton Ginger Liqueur, Egg White, Ginger, Lemon Juice F**k You (Cocktail) Alize Gold Passion, Cherry Brandy, Cognac, Grenadine, Orange Juice, Pineapple Juice Flaming Mikey (Shooter) 99 Bananas Schnapps, Bacardi 151 Black Bat Rum, Cognac, Goldschlager Flatliner #1 (Cocktail) Cognac, Tabasco Sauce, Tequila, Vodka Florida Punch #1 (Cocktail) Cognac, Dark Rum, Grapefruit Juice, Orange Juice French Connection #1 (Cocktail) Amaretto, Cognac French Connection #2 (Cocktail) Cognac, Grand Marnier French Green Dragon (Cocktail) Cognac, Green Chartreuse French Orgasm (Cocktail) Cognac, Irish Cream Geien Ma (Geissen Mass) (Cocktail) Beer, Cognac, Cola, Kirsch Ghetto Blaster #2 (Cocktail) Cognac, Gin, Pineapple Juice, Rum, Triple Sec, Vodka Gingerbread Cognac (Cocktail) Angostura Bitters, Cognac, Monin Gingerbread Syrup Gross Pointe Blank (Cocktail) Benedictine, Cognac, Grand Marnier Hennessy Martini (Martini) Cognac, Lemon Juice Highland Ghost (Cocktail) Cognac, Guinness, Pepsi Cola Hot Jala (Hot Drink) Blue Curacao, Cognac, Cointreau, Icing Sugar, Soda Water HPNOTIQ Hulk (Cocktail) Cognac, Hpnotiq Ice Breaker #1 (Cocktail) Cognac, Creme de Noyeaux, Dark Rum, Gin, Lemon Juice, Orange Juice Improved Brandy Cocktail (Cocktail) Absinthe, Cognac, Sugar Syrup, The Bitter Truth Creole Bitters Is Paris Burning? (Cocktail) Chambord Raspberry Liqueur, Cognac Jan's Famous Eggnog (Cocktail) Bourbon Whiskey, Cognac, Eggs, Heavy Cream, Milk, Salt, Sugar King's Ruin (Cocktail) Cognac, Dry Champagne Lomomba (Cocktail) Chocolate Milk, Cognac M'bata (Cocktail) Brown Creme de Cacao, Cognac, Milk, Swedish Punch Mumbai Bombshell (Cocktail) Cherry Brandy, Cognac, Malibu Rum, Vermouth Nude Ell Cocktail (Cocktail) Bombay Sapphire Gin, Chartreuse, Cognac, Dubonnet Rouge Aperitif Wine Panama (Shooter) Baileys Irish Cream, Cognac, Tia Maria Parisian Pousse Cafe (Cocktail) Cognac, Green Chartreuse, Kirsch, Orange Curacao Pick Me Up Cocktail (Cocktail) Cognac, Dry Vermouth, Pastis Rickey's (Shooter) Anisette, Cognac, Parfait Amour Santinas Pousse Cafe (Cocktail) Cognac, Maraschino Liqueur, Orange Curacao Sidecar #2 (Cocktail) Cognac, Cointreau, Lemon Juice Sidecar #3 (Cocktail) Cognac, Cointreau, Lemon Juice Sidecar #4 (Cocktail) Cognac, Lemon Juice, Orange Juice, Triple Sec Ski Jump (Shooter) Cognac, Lemon, Sugar Stinger #2 (Cocktail) Cognac, White Creme de Menthe Sunset (Cocktail) Apricot Brandy, Cognac, Orange Juice T N T Cocktail (Cocktail) Absinthe, Bitters, Cognac, Cointreau Tap That Ass #1 (Cocktail) Alize Gold Passion, Cognac, Cranberry Juice Tap That Ass #2 (Cocktail) Alize Gold Passion, Cognac, Cranberry Juice, Orange Juice The Brooklyn Lemon-Aid (Cocktail) Cherry 7-Up, Cognac, Lemonade, Tonic Water The Frank Lavin (Cocktail) Cognac, Orange Juice, Vodka The King (Cocktail) Cognac, Dark Rum, Ginger Ale The Real French Connection (Cocktail) B and B, Cognac, Grand Marnier The Red Fetish (Cocktail) Aguardiente, Cognac, Grenadine, Mint The Walpurgis Night (Cocktail) Aguardiente, Bitters, Brown Sugar, Club Soda, Cognac Thug Passion #1 (Cocktail) Alize Gold Passion, Cognac Thug Passion #2 (Cocktail) Alize Gold Passion, Cognac Tia Alexander (Cocktail) Cognac, Cream, Tia Maria Trashman's Sack Of Garbage (Shooter) Beer, Cognac, Tequila, Vodka, Whiskey Warm Apple Slider (Hot Drink) Alize Gold Passion, Apple Juice, Cognac Who's Ya Daddy (Cocktail) Cognac, Kahlua Wild Hibiscus Peppered Petal Punch (Punch) Cognac, Gin, Grapefruit Juice, Lychee Liqueur, Lychee Nuts, Pepper, Peychaud Bitters, Soda, Wild Hibiscus Flower, Wild Hibiscus Syrup Winter Warmer (Cocktail) Cognac, Dark Rum, Maple Syrup, Milk Woof Pussy (Cocktail) Amaretto, Cognac, Southern Comfort

Bloomsbury House, London

27-28 APRIL 2018

The Cognac Show 2018

Join us at the historic Bloomsbury House for a day of Cognac tasting in a relaxed, intimate setting.

About The Cognac Show

(Full website coming soon)

The Cognac Show

Journey of discovery

Embark on a journey of discovery featuring the region's most famous names alongside France's best-kept secrets, including Hennessy, Rémy Martin, Frapin, Paul Giraud and many more.

The Cognac Show

Meet the makers

Meet the makers and the experts face-to-face and see for yourself the passion and dedication that goes into producing this intricate and complex spirit.

What's on at The Cognac Show

Over 150 Cognacs to Sample

Discover the region's famous names and best artisanal houses alongside exclusive show bottlings.

Dream Drams

Our special tokens give you access to a selection of super-premium old & rare Cognacs

Masterclasses

Top experts present some amazing Cognacs in our series of special masterclasses.

Food Pairings

Try a range of delicious and innovative food and Cognac matches.

Discover new ways to enjoy your favourite Cognac.

cognac cocktails

World's Most Expensive Cocktail

Guinness Book of Records Entry - Was is a Fake?

A cocktail made in an Australian casino using 1858 Croizet Cognac was sold for £8,200 - earning it a place in The Guinness Book of Records. Just prior to purchase, a $32M heist involving the original client, prohibited him from completing the transaction. Desperately wanting the Record to be authorised, another casino regular was persuaded to stump up the cash on the understanding that it would be paid back afterwards! So now the PR melee surrounding the Record has been replaced with one suggesting it is all a fake. Extreme lengths to go to for a bit of publicity but more importantly, what were they doing putting 1858 cognac into a cocktail anyway?

The House of Jules Robin goes back to around 1760 when the firm started producing fine cognacs in the Charente and selling them around the area. The firm was sold to Martell in 1964 along with another famous name, Briand. The bottles are attractive with the vintage printed in the glass. These old bottles are hand made and the volumes vary, using our experience we estimate this one to be 80cl.

Nicholson was a small negoçiant. Before 1856 cognac producers were not allowed to use their own labels so had to sell their cognac through negoçiants. The vintage of this cognac is actually in the glass neck of the bottle, the label is in good condition and it is thought to contain 80 cl. This is a fine example of pre-phylloxera cognac, we have tasted similar to this and believe it to be of the very highest quality.

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This entry was posted in and tagged 1858 Cognac, cognac cocktails on October 13, 2015.

Victorian Cognac Cocktails

Perhaps because we tend to think of cognac as the venerable grandfather of luxury spirits, the image of mixing it with anything which may contaminate its qualities has isolated it to the peak of individualism - only to be enjoyed by a certain type of aged gentleman, usually smoking a large cigar. On the other hand, perhaps we should thank the big cognac brands who, because of over selling the golden nectar to the Asian markets, are now forced to produce over sugared and caramelised young cognacs which are more readily accepted as suitable for cocktails.

During the mid-nineteenth century cognac became the biggest selling spirit in Britain with nearly sixty five million bottles being sold and the inevitability of cognac mixtures became a certainty. Indeed, Britain was the biggest single market for the spirit until phylloxera struck the vines in the mid 1870s.

Brandy was the obvious choice for mixing with other herbs and fruits as distilled grape wines were the easiest drinks to access for most people. The Benedictine monks in the twelfth century and the Troyan Monks in the fourteenth century who made the plum brandy known as Slivovitz, were famous for their concoctions made from herbs, nuts and fruits, variations of which are still available today. The fruit shrubs, made from vinegar are another form of pre-mixed herbal and fruit essence often used in connection with the modern day cocktail.

By the nineteenth century mixing brandies had become accepted. From the sixteenth century cognac was sold as a strong spirit to be cut back with water and indeed to many it was regarded as a strong wine. It was recorded in the American notes for General Distribution that in 1842, when Charles Dickens made his first trip to America, he made certain to partake of one of the greatest American inventions; the cocktail. Indeed the Cock Tail was the forerunner to the collective range of mixtures for which we use the same name now. The recipe for the Cock Tail was written down by a Captain Alexander in 1833 and follows:

• I tablespoon sugar or simple syrup
• 2oz rye whiskey, rum or cognac
• 3oz water
• 4 dashes bitters
• Nutmeg sprinkled on top.

Captain Alexander also described several other cocktail styled drinks that he had experienced in America including the Apple Toddy (baked apple pulp mixed with sugar, water and brandy) and the Port wine (Sangaree made with port, lemons, sugar and nutmeg).

This was not the first references to cocktails though, indeed during the reigns of the French Monarchy from around Louis VI lemon was used to both provide a freshness to brandy and to clean the palate. However, in the seventeenth and eighteenth centuries spirits were used to make punches brought to our shores around 1632 by sailors of the East India Line. Most of these punches were of the Wassail type with either a wine or spirit base as evidenced in the first Punch House established in 1671. Historically the oldest known punch was the Bajan Rum Punch whose recipe was enshrined in rhyme. One of sour, two of sweet, three of strong, four of weak. These usually contained lemon, orange, pineapple and grenadine but virtually any fruits grown and mixed with the local spirit, or ships brandy taken from the Napoleonic warships, became the norm.

During the reign of Queen Victoria the use of more exotic fruits became favoured by the super-rich to identify themselves as well travelled and wealthy. Oranges, lemons and ginger were quite common additives. Even some flowers, such as lavender, were used to supplement spices such as cinnamon, cloves and bergamot as well as Asian fruits, such as mangos and pineapple, which by now had become available in the wealthy areas of London.

Although white spirits were available in the Victorian era, they were not regarded in the purist way in which dark spirits were seen. White spirits, especially gin were seen more as cheap spirits which rendered ones senses to a state of inebriation. It wasn’t really until the turn of the twentieth century, when ice became more readily available, that their potential as a carrier of fruit and herb juices became obvious.

By the turn of the twentieth century many of the drinks discovered by the wealthy had started to attract a wider section of the population. The Mint Julip (1837) and the Gin Sling (1862), see below, complimented the more up-market Victorian bars and meeting places as well as the Brandy Alexander, made with chocolate and cream and its variants made with coffee from a brandy base. There were other variations that used banana and cream, also chocolate which perhaps may explain the wide girth of some of the wealthy Victorians.

• 6-12 sprigs of mint
• 1 tablespoon fine sugar or sugar syrup
• 1 ½ oz brandy
• 1 ½ oz peach brandy

The Gin Sling (1862)

Most of the cocktails used around the turn of the twentieth century were based on what was available and although the exotic drinks could be found in exclusive bars, such drinks as B and S (Brandy and Soda) and The Horses Neck (brandy and ginger ale) were easy to prepare. Sometimes the lemons and oranges (or mandarins), were combined with sugar to form variations on the more modern Sidecar cocktail where sweeter liqueur drinks such as Cointreau and Grand Marnier are mixed with cognac and lemon juice. Eliminating the orange liqueur and adding sugar, leaves one with a delicious Brandy Sour.

Combinations of the various flavours that were available to the Victorians and their brandies included drinks for every time of the day. Fruit liqueurs and eggs referred to as nogs were sometimes prepared for breakfast whilst brandies and lemons, sometimes mixed with sugar, were used as an aperitif before lunch. However, the most traditional brandy drink was the neat cognac, often very old and served after dinner with a large cigar as the final drink of the day before retiring to face another day.