With a new year upon us, we thought it’d be as good a time as any to mix up our cocktail regimen a little. We’re still going to be having our Old Fashioneds, of course (you can’t ever take those away from us), but we wanted something else, too. That’s why we turned to cognac cocktails. We’ve learned to love cognac during this past year and we think you will, too. Specifically, we got the skinny on some classic and some contemporary cognac cocktails from D’USSÉ, a brand that is made at one of the oldest cognac houses in France and is loved by a certain American musician that is almost as popular as his superstar wife.
(If this is the first time you’re really digging into cognac and want to learn more about the cognac category as a whole, you should read this article. Our primer on the spirit provides everything you need to sound like you know what you’re doing when talking about
Founded in 2012, D’USSÉ is made by cellar master Michel Cassavecchia at Château de Cognac. If neither of those names rings a bell for you, we think the next one will: Jay-Z. The rap mogul is a known fan of D’USSÉ, to the extent that he was even seen drinking it out of his Grammy award.
Pretty cool, right?
You may not be able to ever drink cognac out of a Grammy (if you are able to do this let us know, we’d love to join), but at the very least you can mix up these
French Mojito
- 2 parts D’USSÉ VSOP Cognac
- 1 part lemon juice
- 1 part Monin Ginger Syrup
- 10 mint leaves
- 1 part soda water
Method: Muddle mint, lemon, and syrup in base of Collins glass. Add D’USSÉ VSOP Cognac. Stir ingredients, then fill with ice and top with soda. Garnish with mint leaves and lemon wedge.
After Party
- 1.5 parts D’USSÉ VSOP Cognac
- .5 part coffee liqueur
- 1 shot of espresso
- .75 part Monin French Vanilla Syrup
Method: Shake and strain into a glass filled with ice. Garnish with coffee beans.
D’USSE Julep
- 2.5 parts D’USSÉ VSOP Cognac
- .5 part simple syrup
- 2-4 sprigs of mint
- Crushed ice
Method: Place simple syrup in a glass with 5 or 6 mint leaves and muddle. Fill the glass hallway with ice, add 1.5 parts D’USSÉ VSOP Cognac, and stir. Add more ice and remaining D’USSE. Stir again until the glass is fully frosted. Top with ice. Garnish with fresh mint.
Sazerac
- 1.5 parts D’USSÉ VSOP Cognac
- .25 parts absinthe
- 1 sugar cube
- Three dashes Angostura Bitters
Method: Rinse a chilled old-fashioned glass with the absinthe, add crushed ice and set it aside. Stir the remaining ingredients over ice and set it aside. Discard the ice and any excess absinthe from the prepared glass, and strain the drink into the glass. Garnish with a lemon peel.
Sidecar
- 1.5 parts D’USSÉ VSOP Cognac
- 1 part triple sec
- .75 part freshly squeezed lemon juice
- .25 part sugar
Method: Shake and strain all ingredients into a sugar-rimmed coupe glass. Garnish with lemon peel.
Article originally published August 30, 2016.
