Three easy cocktails to makes

Three easy cocktails to makes

Thinking of buying Cognac? You can do three easy cocktails within 10 minutes with your favorite cocktail.

 1st if you are drinking it neat, pick the correct glass. You can choose the Balloon or The Tulip. The balloon is more traditional and 25cl in size. While the Tulip is a narrow top and thick bottom. It is favored by the cellar master as it concentrates and circulates the aromas, making it easier to appreciate them. 

 Cognac is said to be a versatile drink. It can be drunk neat or with water. However, 80% of its consumption is through cocktails.


Which cocktails can you have with cognac?


  • Sidecar: This cocktail has been around for over a century and is one of the easiest to make. The origin of the cocktail is a debate between the English and the French as most things are. Nonetheless, it is rather dry and tart in taste.



  • 45ml (1.45 ounces) of any cognac
  • 23ml (0.75ml) of orange liqueur (think Cointreau)
  • 23ml (0.75ml) of freshly squeezed lemon juice
  • Garnish: orange twist
  • Garnish sugar rim (optional)



  1. Coat the rim of the glass with sugar
  2. Add the cognac, orange liqueur, and lemon juice to a shaker with ice and shake until well-chilled
  3. Strain into the peppered glass
  4. Garnish with an orange twist.

Martinez Charentais


  • 50ml Cognac
  • 2 dashes of Angostura bitters
  • 10ml sugar
  • 20ml Nosily Prat Amber
  • 1 slice diced orange


 The recipe

Pour all the ingredients (except the dried orange) into the mixing glass. Fill with ice cubes and stir with the bar spoon for around twenty seconds. Pour the mixture into the champagne glass. Garnish with the dried orange slice.


  • Mint-oaked


  • 50ml Cognac
  • 30ml lime
  • 15ml sugar
  • 20 ml egg white
  • 60ml ginger ale
  • 6 mint leaves


Preparation time: 5 minutes. Pour all the ingredients (except the ginger ale) into the shaker. Stir once without ice cubes to emulsify the egg white and obtain a rich, creamy texture. Add ice cubes until the shaker is 2/3 full and shake vigorously for 12 seconds. Filter the cocktail twice and pour into a champagne glass, then add the ginger ale.

Garnish with a mint leaf.


  • Rooibos Ale

 For those from South Africa or with an affinity for rooibos tea or even tea in general we have something special for you. The rooibos ale.


  •       50ml cognac
  •       20ml lemon juice
  •       20ml sugar
  •       50ml ginger ale
  •       1 slice dried orange
  •       Zest of 1 lime
  •       80ml rooibos tea



Put the lemon juice, sugar, rooibos tea, and Cognac into the shaker. Add ice cubes until the shaker is 2/3 full and shake vigorously for 12 seconds. Pour the mixture into a highball glass and fill the top with ginger ale. Garnish with a slice of dried orange.


 What can you make this x whisky , cognac and champagne

 Consuming Cognac

  • Harvard
  • DIY Cognac
  • Horse’s Neck
  • Collins Cognac
  • Saint- Preuil
  • Sazarec
  • Summit Cognac
  • Old fashioned Cognac

 Enjoying Cognac: Cognac is a versatile drink. It can be drunk neat or with a bit of water. Interestingly, 80% of cognac consumption is through cocktails.

 Some of the cocktails recommended by to have Cognac with are:

  • Sidecar
  • Harvard
  • Martinez Charentais
  • Min-oaked
  • Rooibos Ale



  • DIY Cognac
  • Horse’s Neck
  • Collins Cognac
  • Saint- Preuil
  • Sazarec
  • Summit Cognac
  • Old fashioned Cognac


 Cognac and food: Umami, the Japanese food, has been declared the universal ally of Cognac according to, however there are more variations of food to try with Cognac.

It is suggested that when eating Cognac with food first start by inhaling the cognac without stirring your glass. Then prepare your palate with a one drop of cognac. Throughout your meal alternate a bite of your food with a drop of cognac.

 Below is a suggested meal by


Bayonne ham

Bayonne ham, dried for several months and therefore rich in umami, works every time. The same goes for other cured hams such as Parma, Serrano or Iberian. A board of thin slices with a VS or VSOP cognac is an ideal aperitif.


We are used to calling "  frozen  " cognacs served chilled, taken out of the freezer at -18°C. Appearing about ten years ago, this way of serving cognac is a cognac tasting experience in its own right.


Langoustine and its seasonal vegetables

Between the langoustine, crustacean rich in umami, and the cognac, the complicity is very real and the type of cooking is decisive. While with the Frozen VS the pairing works best on an almost natural product, the association with the XO requires a very cooked langoustine (roasted, seasoned with spices and a sauce).



Raspberry tartlet

The tangy red fruits, raspberry, and cherry, go naturally with XO cognac but can sometimes go well with younger cognacs.

 Other foods that Cognac goes well with is dessert and coffee.

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