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COURVOISIER FRENCH KISS 1 part Courvoisier Exclusif cognac ■ ■ ■ ■ 1 part champagne 1 sugar cube (optional) Serve in a champagne flute. Cognacs are highly prized for their individuality. These noble brandies have such distinctive profiles that no two taste the same. To a large degree, cognacs reflect the judgment and taste preference of the Master Blender. With respect to recently released Conjure Cognac, its wafting bouquet and flavor-saturated palate reflect the personal taste of superstar Chris “Ludacris” Bridges, recording artist, actor, entrepre- neur and philanthropist, as well as a connoisseur of fine spirits. That the cognac will go double platinum is a foregone conclusion. of something truly spectacular. In fact, many of the vintage cocktails being reintroduced into the American mainstream are prepared on a foundation of French brandies. “I regularly promote cognac-based cocktails on drink menus around the country,” says Tad Carducci, bever- age consultant and partner in the Mercadito Restaurant Group “Depending on the style of the joint and season, I’ll feature anything from a cooler-style drink made with V.S. cognac, cucumbers, lemon and honey to something prepared with fig jam, almonds and a dash of balsamic vinegar. Of late, I’ve been promoting a few cognac- based punches.” When it comes to menu engineering, Magerian advises offering a balanced line-up, one that will appeal to both the casual cocktail drinker and the hardcore enthusiast. Recent favorites include the Blackberry Pineapple Sidecar, a cocktail made with Hennessy V.S, Cointreau, fresh lemon juice and freshly extracted pineapple juice, and the Parisian Roof Garden, which is prepared with muddled Thai basil, Pierre Ferrand Ambre cognac, homemade clover honey syrup and fresh grapefruit juice. “I think cognac adds a glorious richness and depth of character to a cocktail that no other spirit can quite match,” contends Kim Haasarud, a James Beard–hon- ored mixologist and owner of Phoenix-based Liquid Architecture. “I often use cognac in cocktails that are usually prepared with vodka. For example, I’ll promote a variation of the Peach Martini called the V.S. Peach Cocktail, made with cognac, fresh peach puree, crème de pêche and bitters served in a cin- namon-sugar–rimmed glass. It’s fabulous and extremely well-received.” Ansley Coale thinks showcasing cognacs in upscale cocktails may well be the best thing for the spirit category. “Why the mystique and pretense? Today it’s all about sitting at a bar and enjoying what some talented individual has made for you, not about political correctness. Cognac is unsurpassed in great cocktails. And just for the record, it also tastes great mixed with Coca-Cola.” january–february 201 1 / the tasting panel / 83 Conjure is handcrafted at the cognac house of Birkedal Hartmann in the heart of the Cognac region of France. Bridges and third-generation Master Blender Philippe Braastad Tiffon created the brand from a blend of barrel- aged Grande Champagne, Petite Champagne, Fins Bois and Borderies eaux-de-vie married together in 50-year-old Limousin cognac barrels. Even the intricately designed bottle exudes class. The lightweight, satiny textured cognac has an alluring mahogany hue and a lavish bouquet of spice, toffee and dark chocolate. Upon entry, Conjure bathes the palate with warmth and the rich flavors of vanilla, citrus and spiced fruit. The lingering finish is smooth and thoroughly satisfying. Bottled at 40% alcohol by volume (80 proof), Conjure is a spirit phenomenon in the making. Although convention would dictate that a cognac this luxurious be savored neat from a snifter, Conjure’s modest price and brilliant flavor make a compelling case for showcas- ing it in contemporary cocktails. Kudos! —R. P. CONJURE APPLE GINGER 1½ oz. Conjure ■ ■ ■ ■ ■ ½ oz. fresh lemon juice 1 oz. apple juice ¾ oz. ginger syrup Fill a mixing glass with ingredients, shake and strain over fresh ice cubes. Top with ginger ale and garnish with a lime wedge. Conjure Cognac: Luxury at an Affordable Price PHOTOS COURTESY OF BEAM GLOBAL SPIRITS & WINE