Cognac_directory_FINAL

coffee beans become aromatic, add the cognac and orange
zest whilst continuing to rotate and mix. Place a napkin over
the glass to extinguish the flame, pour into a fresh, room
temperature balloon glass and serve immediately.
Brass Monkey
A delightfully named cognac cocktail that can be traced back
to the Napoleonic wars, when a common expression used by
seafaring folks of the time was ‘cold enough to freeze the balls off
of a brass monkey …’. The appreciation of brandy by the men
of this time is what led to the creation of this cocktail. Today the
concoction is still enjoyed in the smartest of cognac bars around
the world.
Ingredients
2 parts VSOP cognac
½ part tawny port
½ part Benedictine
½ part fresh orange juice
3 dashes of orange bitters
ice cubes
Place the ice cubes in a tumbler glass and then stir all the
ingredients together. Garnish with half a slice of orange and
serve immediately.
Brandy Crusta
The precursor to the Sidecar, this is a great cocktail that’s noted
for being served in a sugar-encrusted glass. Its origins can be
traced back to the first ever cocktail guide by Jeremiah P. Thomas,
The Bon Vivant’s Companion, published in 1862. Best served
in a tulip glass or small wine glass, this easy to make cocktail is
certainly one that will wow your dinner guests (they don’t need
to know how simple it is to produce).
Ingredients
2 parts VSOP cognac (brand of your choice)
freshly squeezed juice of ½ lemon
1 part orange liqueur (such as Triple Sec)
½ part sugar syrup
1 lemon peel (with pith removed)
1 tablespoon crushed Demerara sugar, for the rim of the
glass
Prepare the glass by lining the rim with sugar and chilling.
This is done by first wetting the rim of the glass with some
lemon juice. Place the Demerara sugar on a saucer or
small plate, turn the glass upside down and dip in using
a twisting motion. Place the sugar-encrusted glass in the
fridge for 15 minutes to cool. Put all the ingredients
(except the lemon peel) into a cocktail shaker and mix
well. Leave to cool. Pour into the glass and garnish with
the peel of the lemon curled into the top part of the glass.
Serve immediately.
The Summit
This was created in 2008 specifically for the occasion known as
the International Cognac Summit, an event organised by the
BNIC. Mixologists and other cognac experts joined forces to
create the ultimate cognac cocktail. The cocktail had to be simple
to produce, with easily accessible ingredients. It also had to look
fabulous – and taste amazing. And the Summit cocktail was the
end result.