Cognac Punch

Ingredients

  • 750 ml VSOP or VS Cognac
  • 250 ml Rum
  • 250 ml/8.25 oz lemon juice, strained
  • 250 g/8.25 oz superfine sugar
  • 1.5 liters cold water
  • Peel of 4 lemons
  • Nutmeg

Preparation

Muddle the lemon peels with the sugar and let sit for at least 1 hour. Muddle again and add the lemon juice, stirring until sugar has dissolved. Strain out the lemon peels. Add the Cognac and the rum and stir. Refrigerate.

To serve, pour into a punchbowl filled halfway with ice cubes, add the cold water and stir. Grate 1/2 a nutmeg over the top.

Cognac Julep

Ingredients

  • 65 ml/2 1/4 oz XO Cognac
  • 20 ml/3/4 oz simple syrup
  • 4 sprigs of mint

Preparation

Lightly muddle one sprig of mint in the bottom of a highball glass with sugar syrup; remove and discard mint. Fill the glass with crushed ice and add 45 ml/1 ½ oz Cognac, stirring well. Top with crushed ice and add the remaining 20 ml/¾ oz Cognac. Stir with a bar spoon until the outside of the glass frosts. Garnish with three sprigs of mint.

Improved Cognac Cocktail

Ingredients

  • Shake or stir well with ice:
  • 60 ml/2 oz VSOP Cognac
  • 5 ml/1 tsp rich simple syrup
  • 2 ml/1/2 tsp maraschino liqueur
  • 2 dashes Whiskey Barrel bitters or Angostura bitters
  • 1 dash absinthe

Preparation

Strain into chilled cocktail glass and twist swatch of thin-cut lemon peel over the top.

Crusta and Brandy Crusta

Crustas were a fancy twist on the basic cocktail created by Joseph Santini, who opened the Jewel of the South saloon in 1852 on Gravier Street in New Orleans. Simply a plain cocktail--Cognac, sugar and bitters--with a little orange curacao and lemon juice added and served in a glass whose rim has been crusted in sugar (hence the name "crusta"), it is nonetheless a most delightful drink. Many authorities on the history of drinks believe it is the progenitor of the mighty Sidecar.

Ingredients

  • 1 oz VSOP Cognac
  • 1/4 oz fresh lemon juice
  • 1/4 oz Orange Curacao
  • 1 dash bitters
  • 1 dash simple syrup

Preparation

Serve in a London dock glass with a sugared rim and the broad peel of lemon in the mouth of the glass.

Sidecar

The Sidecar is our legacy from the Crusta although the 20th century chapter to the story is poorly documented. Harry's New York Bar claims credit for the Sidecar but Colin Field, the head bartender at the Ritz Hotel's Hemingway bar in Paris is convinced his predecessor Frank Meier, Hemingway's legendary Barman in the early days of the Ritz created the drink sometime in 1923, but there is no documentation to prove his claim. The single bit of evidence we have in print is the 1922, book by Robert of the Embassy bar in London called Cocktails-How to Mix Them, in it the drink is credited to a barman named MacGarry at the Bucks Club in London.

Ingredients

  • 1 1/2 oz VSOP Cognac
  • 1 oz Triple Sec
  • 3/4 oz fresh lemon juice

Preparation

Combine all ingredients in a mixing glass and strain into a small cocktail glass with a lightly sugared rim. Garnish with a small flamed orange zest

Millennium Cocktail

Ingredients

  • 1 1/2 oz XO or older Cognac
  • 1 1/2 oz pineapple juice
  • 1 oz orange curacao
  • 1 dash Angostura Bitters

Preparation

Shake all ingredients with ice and strain into a chilled martini glass. Garnish with a twist of orange and dust with freshly grated nutmeg.

Coffee Cocktail

19th century specialty drink. from Jerry Thomas’ The Bartender’s Guide– How To Mix All Kinds of Plain and Fancy Drinks Dick & Fitzgerald Publ., 1887.

Ingredients

  • 1 oz Cognac
  • 1 oz Ruby Port
  • 1 small egg
  • 1/2 tsp sugar

Preparation

Shake all ingredients with ice well and strain into a Port glass, dust with nutmeg.

French 75

Created at Harry's Bar in Paris around World War I and named after a French 75mm artillery piece. In the 19th century, Frappes were considered "Lady’s drinks". This recipe originally called for gin, but it has become more popular with Cognac.

Ingredients

  • 1 oz (30ml) Cognac
  • 3/4 oz (25ml) simple syrup
  • 1/2 oz (15ml) fresh lemon juice
  • 3 ounces Champagne

Preparation

Shake the Cognac, lemon juice and simple syrup well with ice and strain into an ice filled wine glass and top with Champagne. Garnish with lemon peel.

The Old Town Cooler

Ingredients

  • 1 1/4 oz VSOP Cognac
  • 1 oz Sherry
  • 1 oz fresh grapefruit juice
  • 1/2 oz agave nectar

Preparation

Combine all and shake with ice. Strain over fresh ice into a highball glass. Squeeze the oil of a wide grapefruit twist on top of drink, stir and garnish with the twist.

Summit Cocktail

Ingredients

  • 1.5 oz Cognac VSOP
  • 2 oz lemon-lime soda
  • 4 thin slices fresh ginger
  • 1 zest lime
  • 1 long piece cucumber

Preparation

Put lime and ginger into glass, pour in .75oz Cognac, press lightly 2-3 times. Half fill with ice, stir for 5 seconds. Pour the remaining Cognac. Add lemon-lime soda and cucumber, stir well and serve immediately.