Curious about Cognac and how to drink it? We've got new fresh drops and plenty of ideas.
If you haven’t already boarded the Cognac train, now’s your chance to purchase a one-way ticket for the Mix, Sip, Pair journey. Cognac – and brandy in general – is experiencing something of a renaissance, and really, it was only a matter of time. More and more people are discovering the French spirit and whisky lovers, in particular, have found an affinity thanks to the number of similarities between the two, like the smoothness that comes with ageing and those oaky notes imparted by time spent in barrels.
Before we take you from comfort zone to Cognac zone, it’s worth brushing up on the basics. Listen closely: Cognac is a spirit made from distilled wine, which in turn is made from three grape varietals, predominantly the ugni blanc grape. It’s distilled twice then aged in oak for at least two years, after which it’s blended with another batch. The new batch will then spend some time mingling, be blended again or bottled and shipped. There are three classifications – VS (Very Special), VSOP (Very Superior Old Pale) and XO (Extra Old) – and three ways to enjoy them – by mixing, sipping or pairing. Ready? Let’s go.
You've nailed Espresso Martinis and topped the class in Cosmopolitans; now, it's time to really impress your guests by mixing an out-of-the-box cocktail that they’ll never forget. Enter the De Luze Pink – a cocktail that can be enjoyed over a long afternoon or late into the evening.
De Luze has been a prominent name in France’s Cognac region since its establishment in 1820. Their VSOP Cognac, which we recommend using for this mix, has really rich fruit flavours though it’s not particularly sweet, as well as notes of cinnamon, ginger and spice. It also happened to pick up a Gold medal at the San Francisco World Spirits Competition, so to say that it’s ‘good stuff’ is a serious understatement. Here’s the recipe:
De Luze Pink Ingredients
20mL De Luze VSOP Cognac 60mL cranberry juice Sugar Ice Raspberries
Method
Take your Cognac, cranberry juice and ice and put them in a cocktail shaker. Well, don’t just look at the thing – shake it! Sugar the rim and garnish with a few raspberries before serving. Strain into a martini glass or similar.
Now that you’ve got a Cognac-based cocktail down pat, it’s time to actually sit down and appreciate what you’re actually drinking. Like any well-made spirit, Cognac’s complex flavours make it a dream to sip on, but only if you’re sipping on the right stuff. That’s why we’re recommending Croizet’s Grande Champagne Cognac. It’s important to note that ‘Champagne’, in this context, isn’t referring to the French region of Champagne. In the world of Cognac, ‘Champagne’ refers to two grape-growing areas within the Cognac region – Grande Champagne and Petite Champagne – which are known for their particularly chalky soil and high-quality grapes.
The House of Croizet is one of the region’s oldest Cognac houses and was founded in 1805 by Leon Croizet, who was actually a sommelier in Napoleon Bonaparte’s imperial court. This Cognac is made with grapes solely grown in Grande Champagne and it’s spicy and rich with flavours of ginger bread, candied figs, vanilla and cocoa beans. It’s a smooth sipper – from a beautiful bottle, we might add – so either try it neat or start slowly by adding a splash of water or a few ice cubes.
You’re essentially a Cognac connoisseur by now and well on your way to mastering mixing and sipping. What’s next, you ask? Food pairing. And yes, it’s the most exciting part. Cognac has long been thought of as a drink for before or after dinner, but paired well it can be just as enjoyable with a meal as a good wine. There are plenty of options for pairing, including a strong blue cheese, but we’re recommending that you pick up a bottle of De Luze XO Fine Champagne Cognac and pair it with some freshly shucked oysters.
The De Luze XO has won multiple awards, including a Gold at the 2018 World Cognac Awards, thanks to refined oaky flavours and a long, rich finish. It’s bold, spicy and floral with notes of candied orange and creme brulee, with the spice and fruits being expertly balanced and the subtle sweetness helping to cut through the oysters’ saltiness. On a side note, a bottle of Cognac next to a plate of oysters makes for a seriously decadent, aesthetically pleasing photo – don’t act like you don’t want to take one.
Well, it’s official. Your Mix, Sip, Pair journey is underway and the only thing left to do is embrace the world of Cognac and find out which drop works for you.
