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Alexandra
Egg and liqueur based cocktail
- 1/3 cream of cocoa
- 1 measure of cognac
- 1 measure of cointreau
- fresh cream
- 1 egg yolk (serves 5 persons)
Alleluia
Liqueur based cocktail
- 1/3 white "crème
de menthe"
- 2/3 cognac
Arago
Liqueur based cocktail
- 1/3 banana liqueur
- 1/3 cognac
- 1/3 fresh cream
Arc en ciel
Liqueur based cocktail
Without mixing, pour equal quantities of :
- grenadine
- anisette
- green "crème de menthe"
- blue curaçao
- "crème de violette"
- gold liqueur
- cognac
Bagarre
Liqueur and egg based cocktail
- 1 egg yolk
- 1/3 anisette
- 1/3 gin
Barbotage
Champagne based cocktail
- 1/4 curacao
- 1/2 cognac
- 1/4 orange juice
- 1 dash of grenadine
- champagne.
Caravelle
Champagne based cocktail
- 1/3 champagne
- 2/3 white pineau des Charentes
- 1 dash of melon
- 1 grape
Cognac-Fizz
Egg based cocktail (in shaker with crushed ice) :
- juice of 1/2 lemon
- 1/2 of an egg yolk
- 1 teaspoonful sugar
- 5 cl of cognac
* Ice edge of glace with some sugar and decorate with a slice of lemon
Cognac-orange
Aperitif (per person) :
- 1/4 concentrated
orange syrup
- 3/4 of cognac
- crushed ice or small icecubes
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Co-ka
Coffee based cocktail
- 2/3 coffee liqueur
- 1/3 of cognac
- 1 teaspoonful of fresh cream
Egg nug
Milk based cocktail (in shaker) :
- 1 tablespoon sugar
- 1 egg yolk
- 1 small glass of cognac
- fresh bitter milk
- powdered nutmeg
Hold-up
Aperitif
Prepare in a pitcher :
- 2 measures of cognac
- 1 measure freshly pressed lemon juice
- 1 measure sugar cane syrup
- 1 measure cointreau
- a bit of pepper
Top pitcher up with water and mix. Leave in fridge to macerate a few hours.
Add icecubes just before serving.
Patrick
Rhum based cocktail
- 5/10 cognac
- 3/10 rhum
- 2/10 vermouth
Pousse l’Amour
Egg based cocktail
(in a champagne glass) :
- 1 measure maraschino
- 1 unbroken egg yolk
- 1 measure cream of cocoa
- 1 measure cognac
* Do not mix and drink in one shot.
Punch marquise
Aperitif(6 to 8 servings)
- 1 litre sweet
wine
- 200 grams sugar cubes
- 1 lemon for its peel, another for slicing
- 2 cloves
- 25 cl of cognac
* Pour the wine into a stainless steel saucepan. Add the sugar and the lemon
peel pricked with the cloves. Heat and stir until a white froth appears on
the surface. Remove the peel and pour the wine into a pitcher (preheat the
pitcher with boiling hot water). Heat the cognac in a small saucepan. When
it begins to boil, light it and let it burn for just a few seconds then pour
into the pitcher and mix.
Place a slice of lemon in the bottom of a tall mug and serve very warm.
Volga
Vodka based cocktail
- 1 glass of tomato juice
- 3 cl vodka
- 1 cl cognac
- freshly ground pepper
- celery salt
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