Brandy Rand

Thirsty Writer, Libations Marketer

Cheers to Cognac

Originally published in the Holiday 2013 issue of Boston Common magazine.

I adore Cognac. Too often overlooked as a stodgy brown spirit mostly consumed after dinner, Cognac is enjoying a resurgence in cocktails. Having wandered through the vineyards and cellars in the Cognac region, I have a strong appreciation for art of transforming grapes in to a complex, refined spirit. My latest Imbibe column in Boston Common highlights some tasty twists on Cognac cocktails from Ashmont Grill, Tavern Road, Avery Bar, Steel & Rye, Local 149, Russell House Tavern, Violet Thorn, Tres Gatos and 29 Sudbury.

Read the full article here and try your hand at mixing up a some of the featured recipes (plus a few extras from Boston-area bars and restaurants):

The Noah Calhoun
By John Mayer from Local 149
1 oz. VSOP Cognac
1 oz. Booker’s bourbon
1 oz. Amaro Montenegro
1 dash Vanilla Cherry Bark Bitters
Combine ingredients. Add ice and stir. Strain into a chilled rocks glass without ice and garnish with a lemon twist.

Van Zandt Was Here
By Keith Harmon from Tres Gatos
2 parts Grand Marnier Centenniare
1 part white creme de cacao
1 part cream (fresh if you have it, of course)
Build without ice, dry shake substantially to froth cream, add ice to mixing tin, shake and strain into chilled coupe. Grate nutmeg over top. Consume, preferably in the presence of both leather and fire.

Porto Santo
By Lauren Collins from L’Espalier
1 1/2 oz Remy VS Cognac
1 3/4 oz Malmsey Madeira (we use Broadbent 10-year)
1/2 oz fresh-squeezed lime juice
1/4 oz house-made ginger syrup (our pastry team makes this by boiling and reducing a classic simple syrup, infused with ginger root)
Served up, with a lime twist.

The Boston Cream Pie
From the Avery Bar, The Ritz-Carlton, Boston Common
2 oz. Hennessey VS
1 ½ oz. Godiva
1 oz. crème anglaise
Dash of vanilla extract

Detrimento Cognac Cocktail
From Violet Thorn at the Verve
2 parts Cognac
1 part Reposado Tequila
1 part Cointreau
1 tbsp. Agave Nectar
1 wedge lime
1 wedge lemon
Pour all ingredients into a mixing glass with ice, squeeze one lime wedge over.  Shake and strain into martini glass. Finish by garnishing with a lemon wedge

Club Car
From the Blue Room’s Jason Whye
1.5 oz Pierre Ferrand Ambre
1 oz Santa Maria al Monte
0.5 oz Cinzano sweet vermouth
2 dash Angostura bitters
1 dash Peychaud’s bitters
Served down

Apple Spice Sidecar
From Tryst
2.5 oz  Courvoisier
1 oz Cointreau
3/4 oz Lemon juice
Muddled apple slices and cinnamon. Shake and Strain into Martini glass. Add cinnamon sugar rim and garnish with apple slice.

Fizz L’Amour
From the Revere Hotel
1.5oz D’USSE
0.5oz Chambord
3oz Champagne

Sweet & Sophisticated
From SKYBOKX 109 Gastro Sports
1 ½ Ounces of Hennessey
1 oz Riesling
1 splash of Prosecco
½ oz Grand Marnier Float
Muddle 2 strawberries and 1 orange slice with simple syrup in shaker. Fill shaker with ice. Add Hennessey and Prosecco; shake. Pour into snifter glass. Add prosecco. Finish with a Grand Marnier Float. Garnish with a Strawberry and Orange peel

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This entry was posted on November 20, 2013 by in Boston bars, Boston Common Magazine, cognac, recipes.
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