Simple Serve
This cocktail was created by the talented Adam Seger during his time at Nacional 27 in Chicago. Adam has acted as cocktail consultant for a host of other bars. This is a cognac twist on the simple Kir Royal classic.
Elixir of Cognac
This cocktail comes courtesy of H Joseph Ehrmann, who runs the Elixir bar in San Francisco and is part of a burgeoning cocktail scene in the city. Elixir has been a base for booze since the Gold Rush, with documented evidence of a saloon operating on the site since 1858.
champagne flute
bra n dy modern mixes
2½ tsp Pierre Ferrand Ambre cognac 30ml/1fl oz Mathilde cassis liqueur 120ml/4fl oz champagne to top dash orange bitters to top
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long orange ZEST twist
Shake the cognac and cassis and strain into a glass. Top with champagne and a dash of orange bitters. Garnish with a long orange zest twist and serve.
Orchard & Vine
This is the invention of Christy Pope and Chad Solomon of Cuffs & Buttons, two cocktail consultants who have worked behind some of my favourite New York bars, including Milk & Honey, Pegu Club and Little Branch. rocks
rocks
45ml/1½fl oz Pierre Ferrand Ambre cognac 2½ tsp crème de cassis 30ml/1fl oz lemon juice 2½ tsp Small Hand Foods pineapple gum syrup 30ml/1fl oz egg white ice cubes Dry shake all the ingredients (without ice) for 5 seconds, then add ice and shake hard for 10 seconds. Strain into a glass over fresh ice.
60ml/2fl oz Merlet Brothers Blend cognac (VSOP) 3 tsp Merlet Crème de Poire William liqueur dash Angostura bitters dash orange bitters ice cubes large chunk of ice freshly grated nutmeg
Stir all the ingredients in a mixing glass with ice and strain into a rocks glass over a large piece of ice. Garnish with nutmeg.
Merlet Sangria
Something simple and familiar with a touch of cognac, created by Tony Conigliaro who runs 69 Colebrooke Row in London and has been named the best international bartender at the Tales of the Cocktail event in New Orleans. serving jug & wine goblets
50ml/1¾fl oz Merlet Brothers Blend Cognac (VSOP) 50ml/1¾fl oz Merlet triple sec 1 bottle red wine soda water 1 orange cut into wedges 1 lemon cut into wedges 3 tsp caster sugar ice cubes Stir all the ingredients with ice in a large jug. Serve in a wine goblet over fresh ice.
bra n dy modern mixes
Cassis Royal
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