This is what is used to make Hennessy as well as other brands of cognac. How Is Cognac Made?Ĭognac is made from white grapes which are double distilled to produce a liquid known as eau de vie. This is why it should be mixed with club soda, coke or fruit juices. Hennessy like most cognac is 40% alcohol by volume or ABV, so it is a strong drink. The result is a rich, sweet, and slightly tart cocktail that will have your taste buds dancing. I make my Hennessy Sidecar Recipe using a good quality Hennessy cognac, and mix it with Cointreau and fresh lemon juice. For example, orange, pineapple, lemon, guava, cranberry or apple juice will all taste amazing with Hennessy. A classic sidecar cocktail is a joy to drink. One of the best types of drink to mix with Hennessy cognac is fruit juice. What Is The Best Drink To Mix With Hennessy? It should not be kept in places of extreme heat or cold. The best way to store Hennessy cognac is at room temperature in a dark place such as a drinks cabinet. Here are 6 classic Hennessy cocktails that highlight the best of its bold flavor Try a Hennessy Sazerac, the boozy official cocktail of New Orleans. Can You Put Hennessy In The Refrigerator? Lemon Juice Instructions Shake and strain in a sugar-rimmed cocktail glass. Some like a glass of cognac and club soda with a lemon slice. To rim a glass with sugar (or salt for Margaritas) rub a cut piece of lemon on the outside of the glass and dredge the moistened exterior rim of the glass in a saucer of bar sugar.Go To Recipe Frequently Asked Questions What Is The Most Popular Way To Drink Hennessy?Ĭocktails are a popular way to drink Hennessy for many people and there are plenty of them to enjoy. Don’t ever use one of those sponge-dipper glass rimmers, either. I’m not a huge fan of the traditional sugar rim either, so a good compromise to satisfy every guest is to sugar only half the rim. Gaz Regan is quick to point out that you will have to adjust the proportion and balance of the ingredients depending on which Cognac you use Courvoisier does not give you the same Sidecar as Hennessy does! Experiment! It’s fun! It was goo-ooo-ood.Ĭombine with cracked ice in a cocktail shaker and shake for However, Christy and Chad, as well as several of the other bartenders present, favor a 3:2:1 proportion, which oddly enough is the proportion I’d been using for my Margaritas but not my Sidecars. That’d be 2 ounces Cognac, 1 Cointreau and 1/2 lemon. Strain the strawberry syrup through a sieve. Try it and see what you think.įor a while I started making them in the “classic” proportion of 4:2:1 (which is incidentally a good starting-off point if you’re trying to create a new drink with spirit, liqueur and citrus you can vary from there as you need, and add seasoning via dashes of this and that). Once boiled, turn the heat down and let it simmer for 15 minutes. Later on the proportions evolved to 2 parts brandy and 1 each of triple sec and lemon juice, which some people still favor but others find too tart. Try a small one, with 1/2 ounce of each ingredient - I suspect you’ll agree. Perhaps it’s just that tastes have changed, but in this proportion I place this into a category of drinks I call “Not Very Good.” Not bad, just undistinguished. Hennessy Fine de Cognac, Pierre Ferrand Dry Curaao, freshly squeezed lemon juice & sugar. The original proportion, as it was made in France during its beginnings, were equal proportions of brandy, triple sec and lemon juice. We like it.Īnd whoever did it … it’s not an entirely original concept, having descended from the Crusta, and being in a category of drinks Gary Regan calls “New Orleans Sours ” i.e., spirit, orange liqueur, citrus. David Embury, author of The Fine Art of Mixing Drinks, gives credit to an American officer in Paris who asked a bartender for a kind of brandy sour and named it after the side car of his motorcycle. As with many cocktails there are myriad stories as to its origin Harry MacElhone, in his classic work Harry’s ABC of Mixing Cocktails, cites a bartender from London by the name of Pat MacGarry. One classic that emerged from that period, and is perhaps the best-known brandy cocktail today, despite its relative obscurity with the general drinking public, is the Sidecar, which emerged around the end of World War I. While the cocktail can be called America’s first great contribution to the culinary arts, the Europeans finally started to catch up in the early 20th Century. I learned a bit more about this drink during Chad Solomon and Christy Pope’s brandy seminar in Los Angeles in 2007, sponsored by Hennessy Cognac, during the part where they were tracing the development of cocktails in Europe. The sweetness of the cognac blends with the bitterness of the vermouth to unveil a balanced cocktail with no equal. I have René Engel to thank for getting me to like these, back in the late ’90s. A Hennessy V.S.O.P take on the well-known Manhattan, initially created in 1874 at the Manhattan Club.
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