When it comes to the choice of Cognac, the classification scale ranges from VS, meaning it has spent at least two years in oak, to XO, which spends a minimum of six years ageing. Keep that in mind when choosing your Cognac as this will dictate the flavours the end up in your drink. For more info, check out our guide to mixing, sipping and pairing Cognac.
Some might argue that good Cognac is too good for this recipe, given that the aim here is to infuse the spirit with sweet, citrus and fruity flavours. The good news is there’s plenty of room for experimentation, so try switching up the recipe with different types of brandies. In even better news, brandy that comes from anywhere other than Cognac in France should prove cheaper, too.
Common flavours associated with brandy and Cognac include candied fruits, vanilla, cinnamon and apricot, though older examples, which have spent more time in oak, will tend towards chocolate and spice. But The real beauty of this recipe is that the fruit you choose to include will make all the difference. You might be mad for peaches and decide to use only that fruit for a distinctively peachy profile. But out of stone-fruit season, feel free to experiment with other fruits that are easier to find – the options are endless.
