T ales of the Cocktail, the worlds premier cocktail festival, wrapped up last week, and we were fortunate enough to attend this year. The biggest and the best brands from around the world were on hand to showcase their spirits in a number of events held both publicly and privately. One off those brands, cognac giant Hennessy, showed up in a pretty big way. They held two premier events during the week highlighting Hennessy Paradis and Hennessy Privilege, two of the super premium selections the brand has to offer.
The first event featured an exclusive tasting of the new Paradis Imperial, and included Hennessy infused dishes showcasing its range and versatility. The event took place at Sainte Marie where dishes were prepared by Chef Kristen Essig along with Bar Chefs Jordan Bushel, Giuseppe Gonzales, and Steve Schneider. Cooking with cognac is nothing new, but with more complex cognacs on the market like Hennessy, the range of possibilities are endless.
L ater, guests were invited to a popular New Orleans event hall, Generations where we were treated to explore the history of cognac cocktails from the late 1800′s leading to modern day. The environment was upscale with a laid back vibe complete with amazing drinks, delicious appetizers, and did we mention a live jazz band?
- 1.25 hennessy xo
- .25 Campari
- .25 sweet vermouth
- .25 cherry herring
- Top with 2/3 oz of champagne.
Serve in iced Bordeaux glass. Garnish with cucumber wheels, orange half moons and a cinnamon stick
Hennessy XO dried apricot sidecar
- 2oz Hennessy infused with dried apricot
- 1oz lemon juice
- 1/4 oz Creme de peche
- 1/4 oz simple
- Dash lemon bitters
Served in coupette
- 1.5 oz Hennessy VS
- .5 Crème Yvette
- .5 oz fresh lemon juice
- .25 oz olorosso sherry
- 2 dashes Bar Keep lavender bitters
- Garnish: Lemon Twist
- Glass: Coupe or martini
Method: add all ingredients to a shaker with ice and shake until well chilled. Strain into a Coupe or martini glass and garnish with a lemon twist.