Cognac Classics Week with Hennessy V.S.O.P Privilège

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For lovers of that dark drank, what would you say if I told you that there’s a week dedicated strictly to cognac? Your wide eyes and perked up ears lead me to believe that I’ve got your attention. Well, for those eager cognac sippin’ beavers out there, such an week exists in the form of Cognac Classics Week.

Now in its second year, Cognac Classics Week kicks off May 22nd and is a consumer cocktail program executed in partnership with Liquor.com. We had a chance visit mixologists at the hottest bars in L.A.  that brought on a new twists on classic cocktails such as the French 75, the Sidecar, and the Sazerac. Our host, Jordan Bushell of Hennessy’s US Head of Mixology & Brand Education, walked us through the mastery required to create V.S.O.P Privilège and the history of Cognac in classic drinks.

This introductory walk through was a perfect primer to help us understand the many cocktails we were set to try and taught to make for the rest of the evening.

Go ahead and whisk up a little something for yourself this week. You deserve it. 

Mama Lion

“The Baby Mama” by Todd Eames

Ingredients:

1.5 oz. Hennessy V.S.O.P Privilège

.75 oz. pomegranate liqueur

.75 oz. lemon juice

.5 oz. Demerara syrup

2oz. Chandon champagne

Step 1:

Shake all ingredients (except for champagne) with ice and strain into a champagne flute.

Step 2:

Top with champagne and garnish with a lemon twist.

 Lock & Key

“Inferno’s Spirit” by Miranda Zeiger

Ingredients:

.5 oz. Grand Marnier
.5 oz. Amaro Meletti
2 dashes of Firewater (by Scrappy’s Bitters)
can be substituted with any bitters with a bit of spiciness
2 dashes of Chocolate Chili Bitters (by Miracle Mile Bitters Co.)
can be substituted with any chocolate bitters

Step 1:

Combine all ingredients in a mixing glass with cubed ice.

Step 2:

Stir well for 45 seconds then strain cocktail into a Winchester glass.

Step 3:

Use a slice of orange peel and express the orange oil on top of the cocktail and around the rim of the glassware.

Step 4:

Garnish with the slice of orange peel and one dried chile de arbol.

Serafina

“Blackberry Sidecar” by Blake Porter

Ingredients:

1.5 oz. St. Germain
.5 oz. pineapple juice
.25 oz. lemon juice
3-5 blackberries

Step 1:

Shake all ingredients in a mixing glass.

Step 2:

Pour cocktail into a rocks glass over ice and garnish with a lemon wedge.

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