Contact
News About the cognac Cooking Cognac crafts The shops online Forum Newsletter
In the same chapter :
 Cocktails or aperitifs
 Desserts
 Meals
Cooking

Cocktails or aperitifs

(GIF)

Alexandra
Egg and liqueur based cocktail

- 1/3 cream of cocoa
- 1 measure of cognac
- 1 measure of cointreau
- fresh cream
- 1 egg yolk (serves 5 persons)


Alleluia
Liqueur based cocktail

- 1/3 white "crème de menthe"
- 2/3 cognac


Arago
Liqueur based cocktail

- 1/3 banana liqueur
- 1/3 cognac
- 1/3 fresh cream


Arc en ciel
Liqueur based cocktail

Without mixing, pour equal quantities of :
- grenadine
- anisette
- green "crème de menthe"
- blue curaçao
- "crème de violette"
- gold liqueur
- cognac


Bagarre
Liqueur and egg based cocktail

- 1 egg yolk
- 1/3 anisette
- 1/3 gin


Barbotage
Champagne based cocktail

- 1/4 curacao
- 1/2 cognac
- 1/4 orange juice
- 1 dash of grenadine
- champagne.


Caravelle
Champagne based cocktail

- 1/3 champagne
- 2/3 white pineau des Charentes
- 1 dash of melon
- 1 grape


Cognac-Fizz
Egg based cocktail (in shaker with crushed ice) :

- juice of 1/2 lemon
- 1/2 of an egg yolk
- 1 teaspoonful sugar
- 5 cl of cognac
* Ice edge of glace with some sugar and decorate with a slice of lemon


 

Cognac-orange
Aperitif (per person) :

- 1/4 concentrated orange syrup
- 3/4 of cognac
- crushed ice or small icecubes

 

Co-ka
Coffee based cocktail

- 2/3 coffee liqueur
- 1/3 of cognac
- 1 teaspoonful of fresh cream


Egg nug
Milk based cocktail (in shaker) :

- 1 tablespoon sugar
- 1 egg yolk
- 1 small glass of cognac
- fresh bitter milk
- powdered nutmeg


Hold-up
Aperitif

Prepare in a pitcher :
- 2 measures of cognac
- 1 measure freshly pressed lemon juice
- 1 measure sugar cane syrup
- 1 measure cointreau
- a bit of pepper
Top pitcher up with water and mix. Leave in fridge to macerate a few hours. Add icecubes just before serving.


Patrick
Rhum based cocktail

- 5/10 cognac
- 3/10 rhum
- 2/10 vermouth


Pousse l’Amour
Egg based cocktail

(in a champagne glass) :
- 1 measure maraschino
- 1 unbroken egg yolk
- 1 measure cream of cocoa
- 1 measure cognac
* Do not mix and drink in one shot.


Punch marquise
Aperitif(6 to 8 servings)

- 1 litre sweet wine
- 200 grams sugar cubes
- 1 lemon for its peel, another for slicing
- 2 cloves
- 25 cl of cognac
* Pour the wine into a stainless steel saucepan. Add the sugar and the lemon peel pricked with the cloves. Heat and stir until a white froth appears on the surface. Remove the peel and pour the wine into a pitcher (preheat the pitcher with boiling hot water). Heat the cognac in a small saucepan. When it begins to boil, light it and let it burn for just a few seconds then pour into the pitcher and mix.
Place a slice of lemon in the bottom of a tall mug and serve very warm.


Volga
Vodka based cocktail

- 1 glass of tomato juice
- 3 cl vodka
- 1 cl cognac
- freshly ground pepper
- celery salt