There’s no wrong way to drink cognac.
However, there are some slightly better ways to sip the stuff.
Three in particular.
These exclusive Rémy Martin cocktails were featured at our recent Cognac Coup national event series, and lucky for you, the recipes for each have been recovered and listed below. So very lucky for you.
Call Me on My Cell Phone
1 1/2 oz Rémy Martin V.S.O.P
1/2 oz Cointreau
1 oz lemon juice
1/2 oz hibiscus syrup
Pour all ingredients into a shaker. Add ice and shake. Double-strain into a coupe glass and garnish with a lemon twist.
Mata Hari
1 1/4 oz Rémy Martin 1738 Cognac
1 oz chai-infused sweet vermouth*
3/4 oz lemon juice
3/4 oz pomegranate juice
1/2 oz simple syrup
Pour all ingredients into a mixing glass. Add large ice cubes and shake vigorously. Strain into a chilled glass and garnish with rosebuds.
*Chai-Infused Sweet Vermouth
4 green cardamom pods
4 whole cloves
1 cinnamon stick
1 tbsp loose-leaf chai tea
750 mL Dolin sweet vermouth
Place cardamom pods, cloves, cinnamon stick and loose-leaf chai tea in a small saucepan. Add 1 cup of vermouth and bring to a low boil. Remove pan from heat and let cool completely. Fine-strain the mixture back into the rest of the vermouth. Store at room temperature.
Vieux Carré
1 oz Rémy Martin V.S.O.P
1 oz James E. Pepper 1776 rye
3/4 oz Carpano Antica sweet vermouth
1/4 oz Bénédictine
2 dashes Angostura bitters
2 dashes Peychaud’s bitters
Combine everything in a small French oak barrel and let rest for 30 days. Stir all ingredients over ice for precisely 60 revolutions and strain into a chilled glass.
However, there are some slightly better ways to sip the stuff.
Three in particular.
These exclusive Rémy Martin cocktails were featured at our recent Cognac Coup national event series, and lucky for you, the recipes for each have been recovered and listed below. So very lucky for you.
Call Me on My Cell Phone
1 1/2 oz Rémy Martin V.S.O.P
1/2 oz Cointreau
1 oz lemon juice
1/2 oz hibiscus syrup
Pour all ingredients into a shaker. Add ice and shake. Double-strain into a coupe glass and garnish with a lemon twist.
Mata Hari
1 1/4 oz Rémy Martin 1738 Cognac
1 oz chai-infused sweet vermouth*
3/4 oz lemon juice
3/4 oz pomegranate juice
1/2 oz simple syrup
Pour all ingredients into a mixing glass. Add large ice cubes and shake vigorously. Strain into a chilled glass and garnish with rosebuds.
*Chai-Infused Sweet Vermouth
4 green cardamom pods
4 whole cloves
1 cinnamon stick
1 tbsp loose-leaf chai tea
750 mL Dolin sweet vermouth
Place cardamom pods, cloves, cinnamon stick and loose-leaf chai tea in a small saucepan. Add 1 cup of vermouth and bring to a low boil. Remove pan from heat and let cool completely. Fine-strain the mixture back into the rest of the vermouth. Store at room temperature.
Vieux Carré
1 oz Rémy Martin V.S.O.P
1 oz James E. Pepper 1776 rye
3/4 oz Carpano Antica sweet vermouth
1/4 oz Bénédictine
2 dashes Angostura bitters
2 dashes Peychaud’s bitters
Combine everything in a small French oak barrel and let rest for 30 days. Stir all ingredients over ice for precisely 60 revolutions and strain into a chilled glass.
