Francois Voyer Cognac VS 40% 700ml

Build

45 ml Cognac
30 ml heavy cream
10 ml VEDRENNE White Cocoa Liqueur - 25%
10 ml VEDRENNE Chestnut Liqueur - 18%

Method

Shake all ingredients vigorously with ice. Double strain into a cocktail glass. Sprinkle with nutmeg.

Build

45 ml Absinthe (Grande Absente 69 for authenticity)
45 ml Cognac
Garnish: none

Method

Stir both with plenty of ice in a mixing glass for 20 seconds — this drink is strong and benefits from generous dilution.
Strain into a chilled coupe.
Serve without garnish — Toulouse-Lautrec didn't bother.

Build

5 ml Absente (for the rinse)
60 ml Cognac (VS or VSOP)
5 ml Rich simple syrup (2:1) or 1 sugar cube
3 dashes Peychaud's bitters
1 dash Angostura bitters
Garnish: lemon peel (expressed, discarded)

Method

Chill an old fashioned glass with ice while you build.
In a mixing glass, stir cognac, syrup and both bitters with ice for 20 seconds.
Discard the ice and chill water from the old fashioned glass; rinse it with the absente and discard the excess.
Strain the cognac mix into the rinsed glass — no ice.
Express a lemon peel over the surface; discard the peel.

Build

30 ml Bas-Armagnac (substituted for cognac)
30 ml Rye whisky
30 ml Sweet vermouth
5 ml Bénédictine (or herbal liqueur)
1 dash Peychaud's bitters
1 dash Angostura bitters
Garnish: lemon peel, brandied cherry

Method

Combine armagnac, rye, sweet vermouth, herbal liqueur and both bitters in a mixing glass with ice.
Stir for 25-30 seconds.
Strain over one large ice cube in a rocks glass.
Express a lemon peel; garnish with a brandied cherry.

Build

30 ml Cognac
30 ml Crème de Cacao (dark)
30 ml Double cream
Garnish: freshly grated nutmeg

Method

Combine cognac, crème de cacao and cream in a shaker with ice.
Shake hard for 12 seconds — the cream needs full emulsion.
Double-strain into a chilled coupe.
Grate fresh nutmeg generously over the surface.

Build

45 ml Cognac
22 ml Triple Sec
22 ml Fresh lemon juice
Garnish: lemon twist, sugar rim (optional)

Method

Optionally rim the glass with caster sugar.
Shake all ingredients with ice for 10 seconds.
Double-strain into a chilled coupe.
Express a lemon twist over the surface and either drop it in or discard.

Build

60 ml Cognac
20 ml Crème de Menthe (white)
Garnish: mint sprig

Method

Stir cognac and crème de menthe with ice in a mixing glass until well chilled.
Strain over crushed ice in a rocks glass (or up in a coupe).
Garnish with a single slapped mint leaf.

Build

50 ml cognac
10 ml Noix de la St Jean
10 ml dark cocoa liqueur
1 tsp chestnut cream
30 ml egg white

Method

Dry-shake all ingredients.
Re-shake with ice.
Double-strain into a coupe.

Build

45 ml cognac
45 ml Douce
30 ml fresh lemon juice
120 ml pear cider
60 ml ginger beer

Method

Build over ice in a wine glass.
Top with pear cider and ginger beer.
Garnish with a pear slice.

Build

22 ml cognac
22 ml Bonal Gentiane-Quina
22 ml curaçao
22 ml lemon juice
Absinthe rinse coupe

Method

Rinse a coupe with absinthe.
Shake remaining ingredients with ice.
Strain into the rinsed coupe.