A taste of the roaring twenties, the Martell Sidecar balances sweetness, citrus high notes and the warm elegance of Martell cognac.
INGREDIENTS
2cl Martell cognac(Martell VS or Martell VSOP Medallion)
1cl lemon juice
1cl triple sec
1 orange peel
Ice
Put a few ice cubes into the shaker and add the Martell cognac, lemon juice and triple sec. Shake the ingredients together and pour into a cocktail strainer glass. Squeeze the orange peel over the cocktail.
Add ingredients to a cocktail mixing glass and shake with ice. Strain into a rocks glass filled with ice. Garnish with a flamed orange zest.
Pleasant fruitiness mixes with a hint of menthol in this sophisticated cocktail. The hint of acidity works in harmony with the bitter sweetness of Martell VSOP and also accentuates its floral quality, while a hint of menthol keeps it light and fresh
INGREDIENTS
50ml Martell VSOP
25ml cherry juice
15ml lime juice
15ml eucalyptus syrup
Shake and double strain into a coupette and garnish with an orange twist.
Discover a twist on a classic cognac drink and enjoy how Martell VSOP works in harmony with bitter coffee flavours while maintaining a freshness and vibrancy. An excellent after dinner cocktail.
INGREDIENTS
50ml Martell VSOP
10ml gomme
3 dashes of homemade coffee bitters
Branca Menta
Orange twist
Add a dash of Branca Menta to a rocks glass. Combine cognac, gomme and bitters in shaker, shake and strain into glass. Garnish with orange twist.
A classic cognac cocktail, beautiful in its simplicity. The sweetness of the toasted lemon brings out the slightly caramel and delicate quality of Martell VSOP.
INGREDIENTS
40ml Martell VSOP
20ml triple sec
20ml sweet, grilled lemon
Shake and double strain into coupette and garnish with lemon slice.
The Perfect Serve puts the sense of ritual in serving Martell at the heart of cocktail making. Easy to create, it’s the simple details that work to release even more of the flavours and aromas of Martell VSOP.
INGREDIENTS
35ml Martell VSOP
10ml chilled mineral water
Orange zest
First, chill a brandy balloon by adding ice and water, or by leaving it in the freezer. Once the glass is chilled, add the cognac and water. Finally, twist orange zest over the cocktail and serve.
Ingredients
•3 ounces rye whiskey
•1 sugar cube
•Peychaud's bitters to taste
•Absinthe, Herbsaint, or absinthe substitute
•Lemon twist for garnish
Preparation
1. Chill an old-fashioned glass by filling it with ice and letting it sit while preparing the rest of the drink.
2. In a mixing glass, soak the sugar cube with Peychaud's Bitters and muddle to crush the cube.
3. Add the rye whiskey and stir.
4. Discard the ice in the chilled glass and rinse it with absinthe by pouring a small amount into the glass, swirling it around and discarding the liquid.
5. Dump the whiskey mixture the absinthe-rinsed glass
6. Garnish with a lemon twist.
Ingredients
•1 1/2 ounces Scotch
•3/4 ounce sweet vermouth
•Angostura bitters to taste
•Maraschino cherry for garnish
Preparation
•Pour the ingredients into a mixing glass with ice.
• Stir well.
• Strain into a chilled cocktail glass.
•Garnish with a cherry.
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