Category: Cocktails

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 is thought to have been inspired by an American Army captain, Ritz regular, during World War I, who often travelled by sidecar. MacElhone later opened Harry’s New York Bar – the birthplace of the Bloody Mary.

Original article published by the drinks business.

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:

1. As an aperitif – to sip over ice mixed with sparking wine or Champagne.
2. As a digestif – poured into a still warm coffee cup.
3. In cooking – it will add a zing to fruit salads, sorbets and is excellent for making crepe flambees.
4. In cocktails –

• Sparkling Josiane – 1/5 Grande Josianne & 4/5 tonic water
• Josiane Royale – 1/5 Grande Josiane & 4/5 Champagne brut
• South Orange – 1/5 Grande Josiane, 3/5 orange juice, 1/5 Blanche Armagnac & crushed ice
• Miss Armagnac – 75ml Grande Josiane, 1/4 of a fresh orange, 1 splash of Suprème de Cassis & 8 mint leaves.  Blend in a shaker and serve as a long drink.

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.