Category: Cocktails

Vintage cocktails, made from rare and very old vintage cognac, are trending …… they are also extremely expensive!  Interest began with the World’s most expensive cocktail which was created in 2012 and sold for £5500.  It contained a 1788 Cognac, 1770 Liqueur and 1860 Orange Curacao.  Similar concoctions can now be bought at the very best bars in the world for similarly handsome prices. Cheltenham Festival also followed suit this year producing a cocktail containing 1937 Delord Armagnac, in memory of Golden Miller, Gold Cup winner 1932 – 1936. Very old (pre-Phylloxera) cognacs and Armagnacs are, by definition, incredibly rare… Read more

Perhaps because we tend to think of cognac as the venerable grandfather of luxury spirits, the image of mixing it with anything which may contaminate its qualities has isolated it to the peak of individualism – only to be enjoyed by a certain type of aged gentleman, usually smoking a large cigar. On the other hand, perhaps we should thank the big cognac brands who, because of over selling the golden nectar to the Asian markets, are now forced to produce over sugared and caramelised young cognacs which are more readily accepted as suitable for cocktails. During the mid-nineteenth century… Read more

Ingredients: ¾ oz Cognac ½ oz Grand Marnier ¼ oz Campari 3 ozs Champagne Slice of orange Method: Place the Cognac, Grand Marnier and Campari in a cocktail shaker with ice and shake. Strain into a wine goblet, top with the Champagne and a slice of orange. Original recipe from The Cognac Expert

Ingredients: Two litres dark rum One litre cognac of your choice (a VS or your favourite VSOP) Two litres water One litre lemon juice (with 1 ½ cups of sugar dissolved into it) Couple of hefty slugs of peach brandy. Chill all the ingredients in the fridge for a few hours then place in a large bowl and mix together. Serve with plenty of ice. Original recipe by The Cognac Expert  

Ingredients: 75ml frozen Gin 10ml Cognac 10ml White Creme de Cacao Dash of Sambuca Miniature Christmas pudding Method: Pour all of the ingredients, except for the Sambuca, into a mixing glass with ice and stir, before straining into a chilled cocktail glass. Using either spoon or a metal cocktail stirrer, dip a mini Christmas pudding into a small liqueur glass filled with Sambuca and soak, before lighting your pudding and dropping it into the prepared cocktail. Original recipe published by the drinks business

Traditionally made with 1 1/2 oz Cognac, 1 oz orange liqueur (Cointreau or Grand Marnier) and 1/2 oz lemon juice, the Sidecar is thought to have been invented around the end of World War I, most likely at the Ritz Hotel in Paris. It was made famous by Harry MacElhone’s, a bartender at the Ritz who in 1922 included a recipe for the cocktail in his book, Harry’s ABC of Mixing Cocktails, listing the cocktail as having equal parts of Cognac, triple sec and lemon juice. In the book, MacElhone cites its inventor as Pat MacGarry, but in later publications claims himself as its inventor. Its name… Read more

Delord Blanche Armagnac is a truly remarkable armagnac and the best Blanche (white armagnac), we have tasted. Consumed cold, it has all the prune qualities of dark Armagnac. It has true finesse, surprising as its strength is 42% abv, and can be drunk in a number of ways: As an Aperitif – to sip over ice. As a Trou gascon – to drink as a palate refresher in the middle of rich and lengthy dinners. As a dessert – try pouring over lime sorbet, add a mint leaf and enjoy immediately. In Cocktails – Soleil Rouge – 1/4 Blanche Armagnac, 3/4 Orange… Read more

La Grande Josiane has been developed from an old family recipe and is the result of a subtle alliance between the fullness and strength of Armagnac and the softness and perfume of bitter oranges meticulously selected for their maturity. At 36%abv it is a concentration of flavours that can be drunk at any time of the day in a number of ways: As an aperitif – to sip over ice mixed with sparking wine or Champagne. As a digestif – poured into a still warm coffee cup. In cooking – it will add a zing to fruit salads, sorbets and… Read more

For those who prefer the soft, red berries of the season, our Kir Impérial is another delight, perfect for enjoying on those long summer evenings: To Make: Just mix one part Crème à la Fraise des Bois or Liqueur de Framboises to 9 parts white wine to produce a refreshing, strawberry or raspberry flavoured Kir.

Widely used as an introduction drink at parties and more formal celebrations, Pineau Royale is also a delight on a hot sunny day. To Make: Take half a bottle of Pineau and half a bottle of sparkling mineral water, mix in a jug with the juice of 3 lemons and about 50cl of Hermitage Provenance 10 Grande Champagne cognac, add lots of ice and stir. Serve with slices of lemon in a highball glass. <<<< Share This Post Far Left