A riff off the Brandy Crusta, this is the Upper Crust by Sother Teague.
A cocktail born out of limitations – using only ingredients on hand. This is Limitations No. 2.
Happy Halloween! Time for Transfusion No. 1 from bar Canon in Seattle.
Cognac in cocktails – yes we think it works really well. There is something luxurious with Cognac isn’t there, just like with Champagne.
May Daisy, by Phil Ward is a Cognac based cocktail, with green Chartreuse and lemon as partners.
The Sweet Talking Son cocktail gets such a vibrant colour from the brandy and the Peychaud’s.
We served the drink in a huge Cognac coupe to really get the feeling of an ocean. Better anchor the cocktail tightly before the first sip!
The Roman Holiday might not sound like a winter cocktail, but look close in the ingredients list and you’ll see the chili liqueur. And when this spicy spirit is combined with Cognac, rum and orange juice it actually feels like winter.
When we found the recipe we were primarily intrigued by two things; the funny name of the cocktail and the Cardamaro content. Cardamaro is a low ABV amaro with a really nice flavour, almost of ginger bread but slightly more bitter.
The Legend is an interesting one. It mixes rum and Cognac, something you don’t see too often. But then also some other high quality ingredients are added. Lustau sherry and amaro Nonino are both such great spirits on their own, and combined with the rum and the Cognac a legend is definitely born.
Does anybody remember our barrel-aged Vieux Carré? Well, it’s now out of the barrel after spending four weeks inside of it.
A luxurious cocktail indeed, with both Cognac and Champagne in it.