Fill a mug with hot chocolate almost to the brim. Twist an orange peel over the mug and add it to the chocolate. Using a ladle, warm the cognac over hot water, ignite and while still flaming, pour into a mug. Garnish with whipped cream.
Anatole Coffee
Ingredients
.5 oz. Le Reviseur Cognac VS
.5 oz. Coffee liqueur
.5 oz. Frangelica
6 oz. Iced Coffee
Instructions
Blend all ingredients with a little cracked ice and pour in a chilled white wine glass. Garnish with whipped cream and sprinkle with chocolate shavings.
Cafe Zurich
Ingredients
.5 oz. Lazzaroni Amaretto
1.5 oz. Anisette
1.5 oz. Le Reviseur Cognac VS
4 oz. Coffee
1 tsp. Honey
Garnish: Whipped cream
Instructions
Add amaretto, cognac, and anisette to a coffee mug. Fill with hot coffee. Add honey and whipped cream.
Contential
Ingredients
1.5 oz. Le Reviseur Cognac VS
1.5 oz. Grand Marnier Orange Liqueur
1 oz. Cranberry Juice
1 oz. Pineapple Juice
Instructions
Pour all ingredients over ice in a highball glass, stir and serve.
French 75
Ingredients
1.25 oz. Reviseur VS/VSOP
.25 oz. Fresh lemon juice
.25 oz. Simple syrup
Moletto Brut Prosecco
Lemon peel
Instructions
Combine simple syrup, lemon juice and Reviseur cognac in a shaker with ice. Shake and strain into a chilled champagne flute. Top with Moletto Brut Prosecco. Garnish with a lemon twist.
French Connection
Ingredients
1.5 oz. Le Reviseur Cognac VS
.75 oz. Lazzaroni Amaretto
Instructions
Build ingredients in an Old fashioned glass.
Gold Pear
Ingredients
1.5 oz. Reviseur Cognac VS
1.0 oz. Reviseur Pineau de Charentes
.5 oz. Pear syrup
1 Zest of pear
2 Thyme springs
Ice cubes
Instructions
Pour the VSOP cognac, Pineau des Charentes and pear syrup into a long drink glass with ice cubes. Mix ingredients together and add a zest of pear. Garnish with 2 tyme springs.
Golden Cocktail
Ingredients
1.5 oz. Reviseur VS
.75 oz. Simple sugar
1.5 oz. Apple juice
2.75 oz. Ginger Ale
Instructions
In a shaker half-filled with ice cubes, add all ingredients. Shake and pour into a tumbler glass.
Reviseur Cognac Manhattan
Ingredients
2 oz. Reviseur VS/VSOP
.75 oz. Red vermouth
2 dashes bitters
Instructions
Stir all ingredients together with ice until chilled, strain into a glass, and serve straight up.
Reviseur Hot Toddy
Ingredients
1.5 oz. Le Reviseur Cognac VS
.5 oz. Maple syrup
.5 oz. Lemon juice
Instructions
Pour ingredients into a glass coffee mug and fill with hot water. Stir and garnish with a cinnamon stick and with freshly grated nutmeg.
Sidecar
Ingredients
.75 oz. Lazzaroni Triplo
.5 oz. Le Reviseur Cognac VS
.75 oz. Lemon juice
Instructions
Shake ingredients with ice and strain into a chilled cocktail glass. Garnish with a twist of lemon peel.
Spiked Cider
Ingredients
4 oz. Apple cider
2 oz. Reviseur VS
Orange peel
Instructions
Combine the cider and Reviseur Cognac over ice, twist the orange peel to release the oils over the top of the cocktail, then sink it.
The Brooklyn Lemon-Aid
Ingredients
1 oz. Le Reviseur Cognac VS
3 oz. Tonic water
2 oz. Lemonade
2 oz. Cherry 7-Up
Instructions
Mix over ice an a highball glass. Garnish with a slice of lemon.
The Frank Lavin
Ingredients
2 oz. Vodka
1 oz. Reviseur Cognac VS
2 oz. Orange juice
Instructions
Combine all ingredients over ice in a highball glass.
Tia Alexander
Ingredients
1 oz. Reviseur Cognac VS
1 oz. Tia Maria
2 oz. Fresh cream
Instructions
Shake with ice and strain into a cocktail glass.
SIMPLE SYRUP
Add 1 part granulated or superfine sugar to 1 part hot water. Stir until completely dissolved and add 1 tbsp. of vodka as a preservative. Store in a sealable container, and refrigerate until use.
DEMERARA SYRUP
In a large pot, add 2 parts Demerara or Turbinado sugar to 1 part hot water. Cook over medium heat, stirring frequently, until the liquid has clarified. Remove from heat, let cool, store in a sealable container, and refrigerate until use.
POMEGRANATE GRENADINE
In a large pot, add 32 oz. of 100% Pomegranate juice and cook over medium high heat. Once liquid has reduced by half, add 16 oz. by volume of superfine or granulated sugar and stir until completely dissolved. Let cool, store in a sealable container, and refrigerate.
CLOVER HONEY SYRUP
In a large container, add 2 parts clover honey to 1 part warm water. Integrate thoroughly with a bar spoon and add 1 tsp. of vodka as a preservative. Pour into a squeeze bottle, and refrigerate until use.
Spiced Apple Cider
Simmer fresh apple cider in a pot with cloves, allspice and cinnamon sticks for 20 minutes. Let cool then strain out spices. Keep refrigerated.
