Here’s a colorful twist on a Sidecar using Cointreau that I cold-infused with Hibiscus tea for 24 hours. The color turned out AMAZING and the added flavors of black current and lemon verbena from the tea paired exceptionally well with the cognac.
Read MoreInspired by the notion of this cocktail serving as an ambassador for the Cognac category and to raise awareness of the contributions African American bartenders through one of the earliest American cocktails to gain traction on the scene…
Read MoreA classic Sidecar is a refreshingly simple cocktail, typically made with cognac, triple sec and fresh lemon juice. However, this particular recipe changes things up a bit.
Read MoreA Cognac Sidecar is pretty classic, but I thought this would be a fun spin. Most Cognacs have some banana notes (which has something to do with the French oak used for aging apparently 🤷♂️) so it was a no brainer to pair it with banana liqueur. Tiki bitters added some tropical spice, and finishing it off with a mist of funky, heavy pot still Jamaican rum just made this cocktail something special.
Read MoreThe origins of the Sazerac go way back to the early 1800’s, so the exact specs have undoubtedly changed in that amount of time. Early on it was made with brandy or cognac before bartenders started subbing in rye whiskey (which was a little more plentiful in the US). Lately, I’ve been enjoying splitting the base and using both cognac and high-proof rye.
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