Classic

Christopher Gaglione

The revival of classic Cognac-based mixology.

Cognac-based cocktails are the quintessential classics of mixology: going back to the Golden Age of cocktails in America, at the beginning of the 19th century, Brandy in general and Cognac in particular were the spirits of choice for nearly all early bartenders creations. Not surprisingly, Cognac is a staple ingredient for almost a third of the recipes listed in the ‘must-have’ publications by trailblazing mixologists like Jerry Thomas and Harry Johnson. At CAMUS, we were interested to find the best recipes that could reflect the rich flavours of our range.

Thanks to his experience with Classic mixology, Christopher Gaglione has perfected for us the ultimate recipes for Sidecar, French 75 and Vieux Carré, with subtle modifications according to the original combination of ingredients, allowing to enhance the intense aromas of our Cognacs.

Vieux Carré

The historical New Orleans cocktail created in 1938 by the head bartender of the Carousel Bar at the Monteleone Hotel, taking his name from the iconic French Quarter district in the city. The original recipe here has been slightly modified by adding an homemade Cognac-based plant liqueur that enhances the intensely aromatic notes of our Cognac, while adding sweet & spicy flavours.

“SILKY AND SMOOTH, WITH INTENSE SPICY FLAVOURS.”

Ingredients

40 ml VSOP Camus
20 ml Rye Whiskey
20 ml Vermouth Rouge
0,5 ml Homemade cognac based plant liqueur
3 dashes Aromatic bitters
3 dashes spicy bitters
Twist of lemon

Technique

Into a mixing glass, measure the Cognac,whiskey and vermouth. Add the liqueur, the bitters, the fill the mixing glass halfway with ice. Stir with a bar spoon until chilled, about 30 seconds. Strain into a chilled cocktail glass.Rub the lemon twist around the rim of the glass, drop it in the cocktail, and serve.

Occasion

Serve this drink as a perfect After Dinner, in Winter nights around a fireplace, with bitter chocolate and candied orange.

VSOP

The VSOP with the deepest floral aromas in the category.

Sidecar

A classic sour, invented at the Hotel Ritz in Paris but become an all-time perfect serve at the Harry’s New York Bar in Paris. This version includes the use of a homemade ginger bitters which enhances the spicy notes of our VSOP, while donating freshness to the final result.

“SLIGHTLY SOUR AND TWISTED WITH THE ADDITION OF HOMEMADE GINGER BITTERS TO ADD LAYERINGS OF SPICES.”

Ingredients

40 ml VSOP Camus
30 ml Fresh lemon juice
30 ml Triple Sec
3 dashes homemade ginger bitters
Garnish dehydrated lemon slice

Technique

Add the ingredients into a shaker with ice and shake.
Strain into a coupe glass.
Garnish with the dehydrated lemon.

Occasion

Refreshing, with sweet & sour notes, this cocktail is an excellent option for the Aperitif.

VSOP

The VSOP with the deepest floral aromas in the category.

French 75

This classic invented at Harry’s New York Bar in Paris was born with Gin but it soon became a Must with Cognac. The combination was said to have such a kick that it felt like being shelled with the powerful French 75mm field gun. We followed the same historical recipe invented by the barman Harry MacElhone, with the zesty aromas of lemon complementing the intense fruity flavours of our VSOP.

“TRUE TO THE ORIGINAL RECIPE, WITH A SWEET AND SOUR PROFILE.”

Ingredients

50 ml VSOP Camus
White sugar in powder
30 ml Fresh lemon juice
Top champagne
Orange slice
Lemon slice
2 cherries

Technique

Pour the lemon juice, the sugar and the cognac into a shaker, filling up with ice.
Shake well, then strain into a champagne flute.
Top with champagne.
Swirl gently with a cocktail stirrer then garnish with lemon, orange and 2 cherries.

Occasion

A citrusy and sparkling treat for celebrations and toasts.

VSOP

The VSOP with the deepest floral aromas in the category.

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