It’s spring yet it still feels like winter for many of us. I love Cognac cocktails and pleased to have an opportunity to share spring-minded cocktails featuring this warm and cozy spirit.
Ophelia’s Drift, which uses chamomile tea, pineapple syrup and ginger liquor to enhance cognac’s layers of flavors, is a refreshing punch that can brighten any rainy day. Experiment with spring’s bounty to make a cognac cocktail that celebrates the season with the Rhubarb Daisy. And with the Kentucky Derby just around the corner, the Antebellum Mint Julep is a tried-and-true cognac cocktail to get you through the race.
No matter the reason, there is a cognac cocktail to get you through the changes of this season.
Antebellum Mint Julep
Recipe published in Saveur, 2011.
Antebellum Mint Julep. Photo by Jason Plummer
- ¼ ounce simple syrup
- 1 Tbsp. water
- 6 mint leaves, plus 2 sprigs for garnish
- 2 oz. VSOP cognac
- 2-3 dashes Angostura Biters (optional)
Directions:
Add simple syrup and 1 tbsp. water in a highball glass or silver julep cup. Add mint leaves; gently crush with a spoon or muddler. Fill glass 3/4 full with cracked ice and pour in cognac; stir until chilled, about 15 seconds. Fill glass with more ice; garnish with mint sprigs and two straws. (Optional) Add 2-3 dashes angostura biters.
Ophelia’s Drift
Ophelia’s Drift. Photo by komich.com
Recipe Credit: Kellie Thorn, Beverage Director, Empire State South, Atlanta
- 2 ounce VS Cognac
- .25 ounce Barrows Ginger Liqueur
- .25 ounce Strongly chamomile tea
- .25 ounce pineapple syrup
- .5 ounce lemon juice
- Dry sparkling wine
- Simple syrup, to taste
Directions: Shake all ingredients except sparkling wine with ice. Straining over ice in a chilled rocks glass. Top with sparkling wine. Garnish with flowers and a lemon wheel.
Rhubarb Daisy
Rhubarb Daisy. Photo by Stacie Grissom
Recipe Credit: Stacie Grissom
- 5 ounce VS cognac
- 1 ounce chilled Rooibos tea
- .75 ounce rhubarb simple syrup
- .75 ounce fresh lemon juice
- Edible flower and rhubarb ribbon for garnish
Directions:
Add cognac, rooibos tea, rhubarb simple syrup, and lemon juice to an ice-filled shaker. Shake, strain, and serve in an ice-filled Collins glass. Garnish with a flower and a rhubarb ribbon. (Tip: use a vegetable peeler to get beautiful, uniform rhubarb ribbons!)
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