Gourmet Fare

It’s Cocktail Time with a Cognac Cocktail

The Cognac Brunch Cocktail.©Antony Bertin. Photo courtesy BNIC. Handout via The Gourmet Gazette

As we geared up for World Cocktail Day, held this year on May 13th, a cognac cocktail came to mind for this global celebration of cocktails. Widely regarded as an after dinner drink or digestif in France, cognac has for a number of years now been making its way into cocktails and cocktail hours. Entitled Cognac Brunch this cocktail is the brainchild of Antony Bertin, the bartender at the Hotel Castelbrac in Dinard in Brittany. Dubbed Brunch because the flavors in the cocktail bring together brunch flavors ranging from coffee to milk, strawberries and breakfast cereals.

In the vineyards of Cognac. A perfect place to enjoy a Cognac cocktail. Photo ©BNIC -Aurélien Terrade courtesy BNIC. Handout via The Gourmet Gazette

In a metal bowl place 7 fluid ounces of milk and add Corn Flakes that have been toasted in the oven. Place the infusion in the refrigerator for two hours. In a second metal mixing bowl place about one cup of fresh strawberries that have been quartered along with 3 ounces of simple syrup, 3 ounces of coffee liqueur, 1 1/2 table spoons of melted butter and the 5 1/2 ounces of Cognac VSOP. Strain the milk to remove the toasted corn kernels and pour it into the strawberry preparation. Add the 3.4 fluid ounces of lime juice, cover the bowl with plastic wrap and place in the refrigerator for 24 hours. The lime juice will curdle the milk so to serve the cocktail pour it through a coffee filter first then serve into an Old Fashioned cocktail glass. You can serve it with a miniature cupcake on the side.

« I chose a VSOP Cognac because its aromas go well with the strawberry, the coffee and the cereal and honey flavors of Corn Flakes. The balance is perfect if the ingredients are macerated sufficiently, » said bartender and creator of the cocktail Antony Bertin. VSOP stands for Very Superior Old Pale and VSOP cognacs are blended using brandies that have been aged for at least four years.
©Trish Valicenti for The Gourmet Gazette

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