Create new or classic cocktails with the help of this fine French spirit.
Ingredients
- 1 ½ oz. Louis Royer “Force 53” VSOP Cognac
- ¾ oz. Combier Crème de Pamplemousse Grapefruit Liqueur
- ½ oz. Brizard White Crème de Cacao
- ¼ oz. Pernod Absinthe
- 1 oz. freshly squeezed lemon juice
Preparation
Combine all ingredients in a mixing glass. Add ice and shake. Strain into a martini or coupe glass.
Ingredients
- 1 oz. Campari
- 1 oz. high proof Cognac
- ¼ tsp. Grade B maple syrup
- 2 mint sprigs
Preparation
Muddle mint in cocktail shaker. Add other ingredients. Shake and strain over crushed ice into a rocks glass. Garnish with a mint sprig.
Ingredients
- 2 oz. Maker’s Mark bourbon
- 1 oz. sweet vermouth
- 1 oz. Grand Marnier Cognac Liqueur
- 6 Morello cherries soaked in Grand Marnier
- 2 dashes Peychaud’s bitters
Preparation
Muddle cherries with bitters. Build remaining ingredients in a mixing glass. Add ice and shake vigorously. Strain into a coupe and garnish with a pick of cherries.
Ingredients
- .25 oz. cane sugar
- 10 mint sprigs lightly muddled
- 1.5 oz. Cognac
- .5 oz. rye whiskey
- crushed ice
- .25 oz. Jamaican rum
- powdered sugar
Preparation
Muddle 10 mint sprigs and cane sugar in a mixing glass with ice. Add all other ingredients except powdered sugar and one mint sprig. Stir and strain into a julep cup with fresh crushed ice. Garnish with powdered sugar and mint sprig.
Ingredients
- 1.5 oz. Cognac VSOP
- 2 oz. lemon-lime soda
- 4 thin slices fresh ginger
- 1 lime zest
- 1 long piece of cucumber
Preparation
Put lime and ginger into a glass. Pour in .75 oz. cognac. Press lightly 2-3 times. Half filled with ice, stir for 5 seconds. Pour the remaining cognac. Add lemon-lime soda and cucumber. Stir well and serve immediately.
Ingredients
- ½ oz. arrack (a spirit made from coconuts)
- ½ oz. Cognac
- ½ oz. Jamaican rum
- ½ oz. curacao liqueur
- ¾ oz. fresh lemon juice
- ¾ oz. orange-infused simple syrup
- ¾ oz. green tea
- Champagne
- 1 mint sprig
- 1 strawberry slice
Preparation
Add all ingredients, except champagne, in a chilled cocktail glass and stir. Top with champagne. Garnish with mint sprig and strawberry slice.
Ingredients
- ½ tsp. grated ginger
- 6 blackberries
- 2 oz. Cognac
- 1 oz. honey liquor
- 1 oz. lemon juice
- splash of soda
- 1 lemon twist
Preparation
Muddle 5 blackberries and ginger. Add cognac and honey liquor. Shake with ice and pour over crushed ice in rocks glass. Top with splash of soda. Garnish with a berry and a lemon twist.
Ingredients
- 1 ½ oz. Cognac
- ¾ oz. freshly squeezed lemon juice
- ¾ oz. simple syrup
- Champagne or other sparkling wine
Preparation
Combine the Cognac, lemon juice, and simple syrup in a mixing glass. Fill the glass ¾ with ice cubes. Shake the drink vigorously for 15 seconds. Strain the drink into a champagne flute and top with champagne. Stir gently to combine.
Ingredients
- ¾ oz. fresh lemon juice
- .5 oz. cinnamon syrup
- 1.5 oz. Cognac
- .5 oz. Kings Ginger Liqueur
- 1 oz. unfiltered apple juice
- 1 candied ginger
Preparation
Shake and strain into Collins glass. Garnish with candied ginger.
Ingredients
- 1 tsp. light brown or raw sugar
- 1-2 dash aromatic bitters
- 1 tsp. water
- 1 ½ oz. Cognac
- 1 lemon twist
Preparation
Place sugar in the bottom of a rocks glass. Dash the bitters onto the sugar and stir or muddle together. Add the water and stir until the sugar is mostly dissolved. Add one or two ice cubes (optional) and the cognac. Stir gently to combine and chill. Twist a lemon peel over the drink to express the oils.