National Cognac Day Heralds In Summer

Yes, that’s right, your cozy brown spirit makes a refreshing cocktail for warmer weather

It may seem out of place for National Cognac Day to occur in June—a time not usually associated for cozying up to a glass of brown spirits—but as with other categories and styles of alcoholic beverages typically pigeonholed to a time and place, Cognac seeks to be your ‘year-round drinking pal.

“There is a misconception that Cognac is only for colder months when actually its full-bodied and complex profile makes it a delicious choice year-round,” says French Marshall, brand ambassador for D’Ussé, a premium Cognac in which the rapper Jay-Z has a minority ownership stake. “Cognac has actually been a popular spirit for punches since the 18th century as it automatically adds depth and layers of flavor.”

Adam Robinson, a U.S. educator for the Bureau National Interprofessionnel du Cognac, says the spirit’s designated day is “a great opportunity to try new Cognacs and learn more about this versatile spirit. Whether you are a seasoned drinker or a newcomer to the world of Cognac, there is something for everyone to enjoy.

So, in the spirit of the spirit, here are a few recipes to try and for raising a glass. Want to learn more? Download the recipe booklet here from the Cognac Connection. Cheers!

Spring Fling, created by Adam Robinson

1.5 oz VS Cognac

.75 oz fresh lemon juice

.5 oz jasmine syrup

2 oz tonic water

Method. Combine the Cognac, lemon and jasmine syrup to a cocktail shaker. Add ice and shake until chilled. Strain in Collins glass and top with tonic and ice

Glorious Beginnings, courtesy of D’Ussé

1 ½ Parts D’Ussé VSOP Cognac

1/3 Part Martini & Rossi Bitter Liqueur

¾ Part Lemon Juice

2 Bar Spoons Orange Marmalade

1/3-part egg white

Orange Twist

Method: Add all ingredients into a shaker with ice and shake. Strain back into an empty shaker and shake vigorously with no ice to develop the egg-white foam. Double-strain into an ice-filled stemmed rocks glass and garnish with orange twist.

Sunburst, created by ms. franky

.5 oz Lemon Juice

.75 oz Grapefruit Liqueur

1 oz Tonic Water

Method. Add all ingredients to mixing tin and shake with ice. Strain into rocks glass over fresh ice. Top with 1 oz tonic water (optional). Garnish with fresh rosemary sprig.

Promenade à la Campagne, created by Dan Nicolaescu

1.5 oz VSOP Cognac

.75 oz Lillet Blanc

.5 oz Lavender Syrup

.75 oz Lemon Juice

Method. Add the ingredients with ice into a shaker. Shake and strain over fresh ice into a rocks glass. Garnish with an orange twist.

Ugni Blossom, created by Jessica Pomerantz

1.5 oz VS Cognac

.5 oz XO Cognac

.5 oz Orange Blossom syrup

.5 oz Lemon Juice

Method. Rinse glass with aromatized orange blossom water; add all ingredients to shaker and shake. Served on a large rock with a dehydrated orange slice in a rocks glass.

Pignac Punch, courtesy of D’Ussé

750 mL D’Ussé VSOP Cognac

18 oz Pineapple & Lemongrass Syrup

18 oz Lemon Juice

10 oz Ginger Juice

25 oz soda water

Pineapple Wedges, Sliced Chilis

Method: Add all ingredients into a punch bowl. Add ice. Stir until well mixed. Top with pineapple wedges and sliced chilis. Recipe makes 4 to 6 servings.

Cognac Cooler, created by Sarah Troxell

1.5 oz VS Cognac

1 oz Lemon Juice

.75 oz Lemon Verbena Syrup

Handful Lemon Verbena leaves [if not available, substitute mint]

2 dashes Saline [20g salt & 80g water]

2 oz Sparkling Water

Method. Combine lemon verbena and lemon verbena syrup in the bottom of a tall Collins glass, muddle together. Add saline, lemon juice and Cognac to the glass. Fill glass with crushed ice, use a long spoon to swizzle or fully integrate and chill all of the ingredients. Top with sparkling water. Garnish with a slice of lemon and lemon verbena leaves.

Made Me Blush, created by Nicole Salicetti

1.5 oz VSOP Cognac

.75 oz Meyer Lemon Juice

.5 oz Rose Syrup

1 oz Brut Sparkling White Wine

Method. Add all ingredients except sparkling wine into shaker and shake with ice. Strain into flute or coupe. Top with sparkling wine. Garnish with citrus oils from expressed lemon peel and mini rose bud.