DISCOVER NEW COCKTAIL RECIPES FOR #NATIONALCOGNACDAY
The day dedicated to Cognac (National Cognac Day), on Sunday June 4, is an opportunity to discover six cocktails created exclusively by American bartenders. For five years now, National Cognac Day, which comes to us straight from the USA, has been an opportunity for Cognac lovers to celebrate our spirit… and for others to discover it.
SUNBURST
Created by ms. franky, @drinking.violet
VS Cognac — 1.25 oz
Lemon Juice — .5 oz
Grapefruit Liqueur — .75 oz
Tonic Water — 1 oz
1 | Add all ingredients to mixing tin
2 | Shake with ice
3 | Strain into rocks glass over fresh ice
4 | Optional: Top with 1 oz tonic water
5 | Garnish with fresh rosemary sprig
SPRING FLING
Created by Adam Robinson, @a_w_robinson
VS Cognac — 1.5 oz
Lemon Juice — .75 oz
Jasmine Syrup — .5 oz
Tonic Water — 2 oz
1 | Combine Cognac, lemon and jasmine syrup to a shaker
2 | Add ice and shake until chilled
3 | Strain in Collins glass and top with tonic and ice
POMENADE À LA CAMPAGNE
Created by Dan Nicolaescu, @spirits.hound
VSOP Cognac — 1.5 oz
Lillet Blanc — .75 oz
Lavender Syrup — .5 oz
Lemon Juice — .75 oz
1 | Add the ingredients with ice into a shaker
2 | Shake and strain over fresh ice into a rocks glass
3 | Garnish with an orange twist
UGNI BLOSSOM
Created by Jessica Pomerantz, @jesspomerantz
VS Cognac — 1.5 oz
XO Cognac — .5 oz
Orange Blossom syrup — .5 oz
Lemon Juice — .5 oz
1 | Rinse glass with aromatized orange blossom water
2 | Add all ingredients to shaker and shake
3 | Served on a large rock with a dehydrated orange slice in a rocks glass
COGNAC COOLER
Created by Sarah Troxell, @barcheftrox
VS Cognac — 1.5 oz
Lemon Juice — 1 oz
Lemon Verbena Syrup — .75 oz
Handful Lemon Verbena leaves [if not available, substitute mint]
Saline [20 g salt & 80g water] — 2 dashes
Sparkling Water — 2 oz
1 | Combine lemon verbena and lemon verbena syrup in the bottom of a tall Collins glass, muddle together
2 | Add saline, lemon juice and Cognac to the glass
3 | Fill glass with crushed ice, use a long spoon to swizzle or fully integrate and chill all of the ingredients
4 | Top with sparkling water
5 | Garnish with a slice of lemon and lemon verbena leaves
MADE ME BLUSH
Created by Nicole Salicetti, @denadacocktail
VSOP Cognac — 1.5 oz
Meyer Lemon Juice — .75 oz
Rose Syrup — .5 oz
Brut Sparkling White Wine — 1 oz
1 | Add all ingredients except sparkling wine into shaker and shake with ice
2 | Strain into flute or coupe
3 | Top with sparkling wine
4 | Garnish with citrus oils from expressed lemon peel and mini rose bud
Please drink responsibly
Cocktail Images © Karl Steuck
ABOUT THE BNIC
The BNIC, or Bureau National Interprofessionnel du Cognac, represents, develops and preserves the Cognac AOC (Appellation d’origine contrôlée), both in France and abroad.
In the 150+ countries where Cognac is sold, this Geographical Indication provides consumers with a guarantee that they are buying an outstanding wine spirit. Comprising an equal number of members from the winegrowing and commercial sides of the industry, the BNIC is a coordination and decision-making body which brings together almost 4,300 winegrowers and grower-distillers, 120 professional distillers, and 265 merchants operating within the appellation.
The BNIC defends the interests of Cognac producers and consumers, with an unwavering commitment to everyone with an interest in this appellation.
