Build

1 sugar cube
3-4 dashes Angostura bitters
10 ml cognac
Top with chilled Champagne (~120 ml)

Method

Place the sugar cube in a chilled flute. Saturate with the Angostura. Add the cognac. Slowly top with Champagne. Garnish with a lemon twist.

Build

45 ml cognac
20 ml green Chartreuse (or substitute herbal liqueur)
20 ml fresh lemon juice
10 ml sugar syrup
2 dashes Angostura bitters

Method

Shake all ingredients with ice. Double strain into a chilled coupe. Garnish with a lemon twist.

Build

30 ml aged rum
30 ml cognac
10 ml peach liqueur
20 ml fresh lemon juice
15 ml sugar syrup
60 ml chilled water or tea

Method

Stir all ingredients with ice in a small punch bowl (or build in a wine glass). Garnish with a lemon wheel and grated nutmeg.

Build

45 ml white rum
25 ml cognac
15 ml gin
30 ml fresh lemon juice
30 ml fresh orange juice
15 ml orgeat
10 ml dry sherry (float)

Method

Shake everything except the sherry with ice. Strain into a tall tiki glass over crushed ice. Float the sherry over the back of a bar spoon. Garnish with mint.

Build

50 ml cognac
15 ml orgeat
2 dashes Angostura bitters

Method

Stir all ingredients with ice until very cold. Strain into a chilled coupe. Garnish with a lemon twist.

Build

60 ml cognac (the original spec before rye took over)
5 ml sugar syrup (or 1 sugar cube)
3 dashes Peychaud's bitters
1 dash Angostura bitters
Absinthe rinse

Method

Rinse a chilled rocks glass with absinthe and discard the excess. Stir cognac, sugar and bitters with ice until very cold. Strain into the prepared glass. Express a lemon twist over the top and discard.

Build

45 ml white rum
30 ml cognac
30 ml fresh orange juice
45 ml fresh lemon juice
15 ml orgeat

Method

Blend with crushed ice for 5 seconds (or shake hard). Pour into a tall tiki glass over fresh crushed ice. Garnish with a gardenia or an edible flower.

Build

50 ml cognac (or bourbon)
Top with ginger ale (~100 ml)
2 dashes Angostura bitters

Method

Hang a long unbroken lemon peel spiral inside a chilled highball, looping it over the rim. Add ice, cognac and bitters. Top with ginger ale and stir gently.

Build

30 ml gin
30 ml cognac
15 ml fresh lime juice
Top with ginger beer (~100 ml)
2 dashes Angostura bitters

Method

Build everything except ginger beer in a chilled tiki glass or highball over fresh ice. Top with ginger beer and stir gently. Garnish with a mint sprig and a long orange peel spiral.

Build

15 ml Cognac
15 ml VEDRENNE Coffee Liqueur - 21%
15 ml VEDRENNE Brown Cocoa Liqueur - 25%
150 ml coffee
whipped cream

Method

Add all the ingredients in a coffee mug and top up with some whipped cream.

Build

40 ml Cognac
20 ml VEDRENNE Chestnut Liqueur - 18%
40 ml apple juice
1 dash of Angostura bitter

Method

Shake all the ingredients and serve in a rock glass.

Build

30 ml cognac (or gin)
15 ml fresh lemon juice
10 ml simple syrup
Champagne, to top

Method

Shake cognac, lemon, and syrup with ice. Strain into a chilled flute. Top with cold champagne. Garnish with a lemon twist.

Build

30 ml Cognac
30 ml Dry Vermouth
2 dashes VEDRENNE Marasquin Liqueur - 25%
2 dashes VEDRENNE Orange Curacao Liqueur - 25%
2 dashes orange bitter
1 dash DES TERRES ROUGES Pastis - 45%
1 lemon zest

Method

Fill a mixing glass with ice cubes. Add all ingredients. Stir and strain into a cocktail glass. Garnish with lemon zest.

Build

45 ml Christian Drouin VSOP Calvados (or cognac)
30 ml orange curaçao
22 ml fresh lemon juice

Method

Shake hard with ice. Double strain into a chilled coupe with an optional sugar rim (half-rim is correct). Garnish with an orange peel.

Build

50 ml Cognac
20 ml lemon juice
20 ml VEDRENNE Mandarin Liqueur - 25%
1 orange zest

Method

Shake all the ingredients. Strain into a cocktail glass. Garnish with an orange zest or dehydrated orange slice.

Build

60 ml Cognac
30 ml VEDRENNE White Mint Liqueur - 18%

Method

Shaker all the ingredients. Strain into a cocktail glass filled with ice.