It’s your Parisian friend Gaspar’s birthday, and he got you a golden-hued bar filled with foie gras and
50 brandy cocktails.
His birthdays are better than most people’s birthdays.
Just get yourself to the Cognac Room, a new brandy-obsessed cocktail bar inside the Parisian brasserie Gaspar, launching tonight for their first anniversary. Here’s a slideshow.
You know Gaspar and, to some extent, this bar: it’s a quintessential date spot, and almost gratuitously looks the part: low ceilings, dim lighting, gold-and-brass details, leather banquettes. The bar has been tucked inside all along—it’s just, well... matured. Way more into cognac now.
You’ll come with a date who happens to love grape brandy from southwestern France. The menu is pretty dense—basically, this place has the most brandy-based drinks in the city now.
Start with something from Coachman and 15 Romolo vet Johnny Codd, maybe the Judgette (a cognac-gin-absinthe concoction) and a House Old Fashion (with Armagnac and chocolate) for whoever’s beside you.
And then you can get into the flights.
And as evening turns into late-evening, you’ll probably also get into a menu of brandy-complementary items like oysters, foie gras torchon and Le Burger with brie if you want to add it.
Remember that one dark day when you turned down brie?
His birthdays are better than most people’s birthdays.
Just get yourself to the Cognac Room, a new brandy-obsessed cocktail bar inside the Parisian brasserie Gaspar, launching tonight for their first anniversary. Here’s a slideshow.
You know Gaspar and, to some extent, this bar: it’s a quintessential date spot, and almost gratuitously looks the part: low ceilings, dim lighting, gold-and-brass details, leather banquettes. The bar has been tucked inside all along—it’s just, well... matured. Way more into cognac now.
You’ll come with a date who happens to love grape brandy from southwestern France. The menu is pretty dense—basically, this place has the most brandy-based drinks in the city now.
Start with something from Coachman and 15 Romolo vet Johnny Codd, maybe the Judgette (a cognac-gin-absinthe concoction) and a House Old Fashion (with Armagnac and chocolate) for whoever’s beside you.
And then you can get into the flights.
And as evening turns into late-evening, you’ll probably also get into a menu of brandy-complementary items like oysters, foie gras torchon and Le Burger with brie if you want to add it.
Remember that one dark day when you turned down brie?
