Cognac Old Fashioned Recipe on Food52 (2024)

FAQs

Cognac Old Fashioned Recipe on Food52? ›

Created in Louisville, Kentucky in 1881, the Old-Fashioned found its spiritual home at the Waldorf-Astoria Hotel bar in New York City. Cognac, warm and aromatically spiced, a dash of bitters and sweet syrup all blend perfectly to make up this legendary co*cktail.

Created in Louisville, Kentucky in 1881, the Old-Fashioned found its spiritual home at the Waldorf-Astoria Hotel bar in New York City. Cognac, warm and aromatically spiced, a dash of bitters and sweet syrup all blend perfectly to make up this legendary co*cktail.

This pairs particularly well with seafood, such as oysters, lobster, or sushi. For a simple, long drink as an aperitif, cognac can be consumed with tonic or ginger ale. In Rémy Martin VSOP, this brings out notes of fresh fruit, and even licorice. This is how the aperitif is typically enjoyed by the locals in Cognac.

We suggest a snifter glass for traditional tasting moments, such as after dinner as a digestif, where the cognac is served neat, warmed by the heat of your hands. Over dinner, we recommend enjoying cognac neat. “FOR COGNAC ON THE ROCKS, SERVE IN A LARGE TUMBLER GLASS WITH ROOM FOR TWO ICE CUBES.”

First, pour about ³⁄₄ fl oz (22 mL) of cognac into your glass. Next, hold the glass in the palm of your hand, allowing your body heat to slowly warm the cognac. This will elevate the flavors and intensify the aromas. Warm the cognac for 8 to 10 minutes before drinking it.

With that said, bourbon is often the go-to whiskey choice for an Old Fashioned. The relatively heavy body of the mostly corn-based spirit creates structure within the co*cktail, and its natural sweetness helps counterbalance the more astringent elements of bitters.

When it comes to cognac, it's definitely a case of the older the better. Once a cognac is well-aged the aromas are noticeably more refined. Fruity tones change from fresh peach and plums to more distinguished aromas of concentrated prunes, figs, and dried apricots.

The spicy, full-bodied flavors of aged Parmesan and Roquefort pair very well with cognac. This is especially owing to the fatty flavors of the Roquefort, and the aromatic strength of the aged Parmesan that matches the cognac. Chocolates also make a good pairing.

First, the amount of sugar that can be added to Cognac is small. As per the AOC rules, 4% by volume of additives can be used, or about 16g per liter. That means the total amount of ALL additives (except for water) must not exceed 4% by volume. You could use some sugar, some caramel, and some boisé if you wanted to.

If you're usually a whiskey drinker, your first instinct may be to add a couple of ice cubes or a splash of water, but we'd advise against that. You can add a drop or two of water to open up some of the flavors, but an ice cube will dilute the cognac too far and eliminate many of the spirit's delicate intricacies.

Should cognac be refrigerated? ›

Cognac should be stored upright in a cool, dark place, away from direct sunlight and temperature fluctuations, just like any fine wine. Additionally, ensuring a tight seal on the bottle helps prevent oxidation, preserving the freshness and vitality of the spirit.

Traditionally, cognac is generally consumed neat. That means that it is served at room temperature, straight, in a glass with no ice.

Nightcaps are typically primarily brown liquor – brandy, bourbon, cognac, spiced rum, etc. Those of you going for a straight drink can take a double pour of any of these, neat. My personal suggestion? Maker's 46.

Although much Cognac is sipped and savoured neat, it also forms the base of several classic co*cktails and can be enjoyed with mixers such as ginger ale or soda in a long serve over ice.

In a glass, soak the sugar lump in the bitters. Then add two cubes of ice. Pour the cognac over and stir until silky smooth, adding more ice as you stir.

Traditionally cognac is served at room temperature and warmed in the hand. However there are now some cognacs that have been specifically created for drinking chilled, such as ABK6 Ice or De Luze's A Blend.

This take on the classic Old Fashioned brings Hennessy V.S.O.P to the game. It's like getting an upgrade to on-court seats, center line. Pour Hennessy V.S.O.P, simple syrup and Angostura bitters into a rocks glass with ice. , Garnish with an Orange peel.

Taste: Finally, the flavors of Cognac and bourbon are different. Bourbon has warm caramel and vanilla flavor notes, whereas Cognac has a fruitier palate and the oaky flavors from the barrel aging process.

That's because the Brandy Old Fashioned is the (un)official co*cktail of Wisconsin. Nationally, Old Fashioneds are typically made with rye or bourbon whiskey, but the true Wisconsin Old Fashioned is made with brandy -- Korbel by tradition.

Cognac is typically smooth and fruity with notes of vanilla, while whisky can range from smoky to sweet, with hints of spice and caramel. Some popular brands of Cognac include Hennessy and Martell, while popular whisky brands include Johnnie Walker (blended scotch) and Jim Beam (American bourbon whiskey).