Twist on classic

Alessandro Palazzi

Classic cocktails, revisited with our Intensely Aromatic Cognacs.

The base of classic Cognac cocktails plays around an unmistakable tension between fruity flavors and oakiness. These aromas are enhanced by the addition of sour notes, such as bitters or absinthe and adding texture with gum syrup whilst keeping the principle of dilution on ice: a twist, indeed, on the classic way of drinking Cognac in Europe.

In exploring crucial moments in the past which made Cognac a signature component of some of America’s first classic cocktails, now appreciated worldwide, we discover that this is essentially a story made of twists, a re-interpretation of existing ways of consumption with a flair for creativity which sculpted the taste of mixology lovers over time. It is with the very same spirit that we asked Alessandro Palazzi, the ultimate master of Mixology in London, to play with inventiveness and rethink some of the most famous not-Cognac-based Classic cocktails, starting with the intensity of our range as an inspiration for creation.

Old Fashioned

In 1833 J.E. Alexander describes what a ‘cocktail’ is as being rum, gin, or brandy, significant water, bitters, and sugar. This allow us to think that the first cocktail created in history was an Old-Fashioned. However, the first use of the name “Old Fashioned” specifically for a whiskey cocktail was said to have been at the Pendennis Club, a gentlemen’s club founded in 1881 in Louisville, Kentucky. Together with Alessandro Palazzi, we decided to go back to the origin, replacing the whiskey with our intensely aromatic Cognac and adding more flavour by using French Grignotines cherries.

“A CLASSIC INFUSED WITH INTENSE AROMAS FROM COGNAC CAMUS AND THE ADDITION OF GRIGNOTINE LIQUEUR.”

Ingredients

60ml VSOP Camus
10ml Grignotines cherries liquor
Sugar cube with Aromatic bitters
Zest organic orange
Grignotine cherries

Technique

Place the sugar cube at the bottom of an old-fashioned glass.
Saturate the cube with bitters and muddle.
Fill the glass with ice.
Add the Cognac and the liqueur and stir.
Garnish with the orange zest and the cherries.

Occasion

An iconic After Dinner, made for slow sipping.

VSOP

The VSOP with the deepest floral aromas in the category.

Negroni

The classic bitter par excellence and easy to make, Negroni is said to have been invented in 1919 Florence by the Italian count Camillo Negroni, who demanded to his bartender to replace the club soda in his Americano with gin. With the help of Alessandro Palazzi, we decided to go even further, by replacing the gin with our fragrant Cognac, adding to this classic cocktail more layers of flavours.

“A TIMELESS CONCOCTION REINVENTED WITH AN INFUSION OF AROMAS FROM CAMUS COGNACS.”

Ingredients

30 ml VSOP Camus
30 ml Dubonnet
30 ml Suze liqueur
Garnish with a zest of organic orange

Technique

Add all the ingredients into a mixing glass with ice and stir until well-chilled.
Strain into a rocks glass filled with large ice cubes.
Garnish with an orange peel.

Occasion

The perfect aperitif to be served on a sunny terrace.

VSOP

The VSOP with the deepest floral aromas in the category.

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