We are well versed in cognac when is comes to sangria, but when it comes to featuring the French brandy in a signature cocktail, we didn’t have many cocktails in our back pocket. Now we have two new, easy cognac cocktails, one made with iced tea and strawberries and the other with coffee.
Made from white wine grapes, cognac is a unique brandy beverage hailing from Cognac, France. It must be made following very specific guidelines in order to bear the cognac name and not just be general brandy. We tried to different cognacs and created an easy cocktail for each, one made with iced tea and one with ice coffee. Both are equally refreshing.
The first cocktail is made with Meukow VS. The ‘VS’ is similar to a grade and denotes that this cognac is made with young brandy that has been stored for at least two years in an oak cask. This particular bottle of Cognac is a great value fruity and earthy notes we want to pair with a strawberry iced tea.
- 3 strawberries, washed, hulled, and halved
- Juice of half of a lemon (or about once fluid ounce)
- 1 tablespoon honey, warmed so it is very runny and can easily be incorporated
- 3 ounces black tea, cooled
- 2 ounces Meukow VS Cognac
- In a glass or shaker, muddle the strawberries.
- Add in all remaining ingredients and a handful of ice.
- Shake until cool.
- Taste and adjust to your taste by adding more tea to make it less sweet or more honey to make it sweeter.
- Pour into a class and garnish with a lemon wheel. (If you don't like the thought of chewing on strawberry pieces while you drink, strain the mixture into the new glass and add new ice.)
Our second easy sipper features D’USSE VSOP and iced coffee. VSOP means this bottle is a step up in aging from the past one, in has been aged in an oak cask for at least four years. This smooth cognac is laden with warm, cinnamon notes that are perfect with roasted flavors of coffee. Feel free to try this with a hot cup of joe if you’re feeling cold.
- 6 fluid ounces or ¾ cup coffee, cooled
- 1.5 fluid ounces or just under ¼ cup D’USSE VSOP Cognac
- 0.5 fluid ounces or one tablespoon maple syrup (simple syrup may also be used)
- ¼ cream of choice (we used a dairy free oat milk that was made for barista uses)
- In a glass, stir together the coffee, cognac and syrup. Taste and adjust to your liking.
- In a blender or with an immersion blender, blend the cream or milk until it begins to foam.
- Add ice to glass and spoon the cream foam on top for great taste, texture and presentation.