Peach Tea Cocktail
Ingredients
Serves Serves 1
1½ oz (45 ml) Hennessy VS Cognac
2 oz (60 ml) Earl Grey Tea*
½ oz (15 ml) Dr. McGillicuddy’s Peach Liqueur
¼ oz (7 ml) lemon juice
fresh or dehydrated orange wheel, for garnish
Instructions
- In a mixing glass with cubed ice, combine cognac, cooled tea, peach liqueur and lemon juice. Stir to chill, then strain into a teacup. Garnish with an orange wheel.
- * Steep 1 earl grey tea bag in 1 cup (250 ml) boiling water for 3 minutes. Remove tea bag and let tea cool to room temperature.
Featuring
Very Special Edition
Ingredients
Serves 1
1¼ oz (37 ml) Hennessy Very Special Cognac
¾ oz (22 ml) Aperol Aperitivo
¼ oz (7 ml) St-Germain Elderflower Liqueur
1 tsp (5 ml) citric acid syrup*
2 dashes lemon bitters
1 oz (30 ml) Segura Viudas Reserva Cava Brut, to top
grapefruit twist, for garnish
Instructions
- Combine all ingredients except Cava and grapefruit twist in a mixing glass with ice and stir. Strain into a chilled rocks glass over a large ice cube. Top with Cava and garnish with a grapefruit twist.
- * Combine ½ cup (125 ml) water and ½ cup (125 ml) white sugar and heat gently until dissolved. Add ½ tsp (2.5 ml) citric acid powder (available online or at specialty stores) and allow to cool.
Featuring
MIRACULUM
Ingredients
Serves 1
1¾ oz (52 ml) Courvoisier VS Cognac
½ oz (15 ml) Frangelico
1 lemon, juice only
1 oz (30 ml) White Truffle Honey*
1 egg white
edible gold leaf, for garnish
Instructions
- In a cocktail shaker, add all ingredients except for garnish, dry shake to combine. Add ice and shake again. Double strain into a coupe glass and garnish with edible gold leaf.
- * For White Truffle Honey: In a jar with a lid, combine 1 cup (250 ml) each warm water and liquid honey and 2 tsp (10 ml) white truffle oil. Shake contents in the jar until incorporated
Featuring
NICE GUY CHAI
Ingredients
Serves 1
1 oz (30 ml) Green Cardamom Hennessy VSOP Cognac
7 oz (220 ml) Vij’s Chai
star anise for garnish
GREEN CARDAMOM COGNAC:
8 green cardamom pods
1 bottle (750 ml) Hennessy VSOP Cognac
VIJ’S CHAI:
15 green cardamom pods
5½ cups (1.375 L ) water
1½ tsp (7 ml) fennel seeds
2 tbsp (30 ml) white sugar
5 orange pekoe teabags
¾ cup (175 ml) whole milk
Instructions
- Combine cognac with hot chai in a porcelain or metal cup. Serve hot.
- To make GREEN CARDAMOM COGNAC: Place whole cardamom pods into bottle of cognac and reseal. Turn bottle upside down briefly to allow pods to mix. Stand bottle upright and leave overnight at room temperature. When ready to use, strain pods from cognac. Makes 3 cups (750 ml).
- To make VIJ’S CHAI: Peel green cardamom skins halfway to reveal the dark brown seeds inside. In a medium-sized saucepan, combine water, peeled cardamom pods, fennel and sugar. Bring to a boil stirring constantly. Once water boils vigorously, add teabags and stir once, then boil for 2 minutes. Remove teabags and discard, reduce heat to medium and add milk. Continue to heat for 1 minute. Remove from heat, strain solids from tea. Serve hot. Makes 6 cups (1.5 L).
Featuring
PROSPECTOR
Ingredients
Serves 1
½ oz (15 ml) Chartreuse Green
½ oz (15 ml) McGuinness Crème de Cacao White
½ oz (15 ml) Cointreau
1½ oz (45 ml) Remy Martin Cognac
1 trimmed lemon zest, for garnish
Instructions
- Combine all ingredients in a cocktail shaker. Stir with ice until chilled. Fine strain into an old fashioned glass filled with ice cubes. Garnish with lemon zest.
Featuring
CHAI ME A RIVER
Ingredients
Serves 1
½ lemon, cut into wedges
2 oz (60 ml) Courvoisier Cognac VS
¾ oz (22 ml) Chai-Demerara Syrup
1 dash Angostura Bitters
star anise, for garnish
cinnamon stick, for garnish
dried lemon, for garnish
Instructions
- Cut the lemon into wedges and muddle in a cocktail shaker. Add remaining ingredients with ice and shake well. Pour entire contents into an Old- Fashioned glass. Garnish with star anise, cinnamon stick and dried lemon.
- To make CHAI-DEMERARA SYRUP: Combine equal parts demerara sugar and hot chai tea (steeped for several minutes). Stir well.
Featuring
FIELD CIDER
Ingredients
Serves 1
¾ oz (22 ml) Hennessy VS cognac
1 oz (30 ml) Giffard Ginger of the Indies
¼ oz (7 ml) lemon juice
1 oz (30 ml) Angry Orchard Crisp Apple Cider, to top
1 cinnamon stick and slices of lemon, for garnish
Instructions
- In a mixing glass, stir Hennessy, Giffard Ginger liqueur and lemon juice with ice to chill. Strain into a large beer glass and top with the Angry Orchard Crisp Apple Cider. Garnish with a cinnamon stick.