Celebrate National Cognac Day Today In NYC

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Today, June 4th, bars along the East Coast, including New York City, Atlanta and DC will be celebrating National Cognac Day with specially crafted cocktails.

While brown spirits are commonly associated with the winter season, notable bartenders will prove why this isn’t true with refreshing cognac cocktails in honor of the summer holiday. Today, enjoy a unique cognac Margarita variation in Atlanta (Sahara Lounge, RoseBar, 255, and Suite Lounge) or a simple, boozy lemonade and a signature Sidecar in DC (Saint Yves, Halfsmoke, Gryphon and Park at 14th).

Other specially crafted cognac cocktails like the recipes listed below will be served at some of New York City’s best bars (The Sanctuary Hotel, Jue Lan Club, Sylvia’s in Harlem, The Seville and The Lovelace). No matter which city, each of the cocktails are ideal for showing your taste buds the versatile flavor that cognac can offer for keeping cool and refreshed this summer. If you can’t make it out (due to the rain), you can try these recipes at home:

D’USSE LEMONADE

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1 1/2 oz- D’USSE Cognac

4 oz- Lemonade

Glassware: Highball

Garnish: Lemon Wheel

Method:

Add D’USSE and lemonade into an ice filled Highball glass. Garnish with a lemon wheel.

SIDECAR

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1½ parts D’USSÉ VSOP Cognac

1 part triple sec

¾ part freshly squeezed lemon juice

¼ part sugar

SERVE: Shake and strain all ingredients into a sugar-rimmed coupe glass.

GARNISH: Lemon peel

D’USSE COLADA

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2 oz- D’USSE Cognac

2 oz- Pineapple Juice

1 oz- Coco Lopez

1/2 oz- Simple Syrup

Glassware: Tiki or High Ball

Garnish: Pineapple Leaf & Pineapple Chunks on a bamboo Skewer

Method:

Add all ingredients into a shaker with ice. Shake vigorously and strain into a snifter glass filled with crushed ice. Garnish with a pineapple lead and a skewer of pineapple chunks.

CHAMPAGNE SPARKLER

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1 oz- D’USSE Cognac

1- Sugar Cube

3 Dashes- Angostura Bitters

Martini & Rossi Asti

Glassware: Flute

Garnish: Orange Twist

Method:

Add D’USSE, sugar cube and bitters into a flute . Top off with chilled Martini & Rossi. Garnish with an Orange twist.

FRENCH 75

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2 oz- D’USSE Cognac

¾ oz- Simple Syrup

1/2 oz- Fresh Lemon Juice

Martini & Rossi Prosecco

Glassware: Flute

Garnish: Lemon Peel

Method:

Add D’USSE, Simple Syrup and Lemon into a shaker with ice. Shake and strain into a champagne flute. Top off with Martini & Rossi Prosecco. Garnish with a lemon peel.

Written by

Tony Bowles is one of the youngest sought out journalists in the media world. He focuses on lifestyle, travel, entertainment, food and more! Based out of NYC.

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