An orange-scented, Cognac-based spirit that packs a boozy punch, Grand Marnier means a lot of things to a lot of people. A Gallic liqueur with immense history, it is equally at home in a Margarita or canonical French dessert. What should you know about the spirit too savvy to be called anything but “grand”? Here […]
It’s totally normal and probably psychologically healthier to shut out the collective drinks marketing noise. “Mango Margaritas are here!” “Rosé all day, bae!” “Coconut Rum — your doctor says it’s the new water!” But this is one trend too good to keep to ourselves. This is Pineau des Charentes.
“It’s 5 o’clock somewhere!” lamely jokes the guy in your office who thinks he’s being naughty for having a light beer at a 3:30 p.m. offsite meeting. Today his coworkers might snicker at his so-called transgressiveness. Yet for most of history, drinking before 5:00 p.m. was perfectly acceptable, if not necessary. Many people drank in […]
Hennessy is something you should absolutely know about, assuming you like smooth, rich tipples. Also if you like having the appearance of incredible swagger. The company — which reads “modern” but is in fact 253 years young — puts out a solid half of the world’s Cognac. It has Irish roots, and kept two families […]
One of the earliest cocktails on record, the Sazerac hails from 19th century New Orleans. Its creator was reportedly Antoine Peychaud, a Creole pharmacist born in Haiti, whose eponymous bitters punctuate the drink. Originally a Cognac vehicle, today’s Sazeracs are often made with rye, riffing on the Old Fashioned’s whiskey-sugar-bitters rubric. To determine the best […]
Whether you call it hygge (pronunciation: please don’t) or good old-fashioned reclusiveness, winter weather means staying in with a mug of something hot and boozy. As temperatures decline, and iCals consist of canceled doctors’ appointments, we present an array of Hot Toddy recipes perfect for kicking back and keeping cozy. The contested origins of Hot […]
“I found a picture from 10 years ago, back in college, and I had a fifth of Hennessy V.S. in my hand,” said Kevin Madden, Möet Hennessy USA’s Associate Manager of Multicultural Marketing, when asked about his first experience with cognac.
The classic Sazerac calls for a sugar cube, rye whiskey – though some sub in Bourbon – Peychaud’ bitters, an absinthe rinse and a lemon peel, right? WRONG. While this is how the drink has been made for decades, it’s not the way the drink was made when it was first invented.
Even if most of us don’t own snifters or keep a bottle of Courvoisier on the shelf, we’ve probably heard the term Cognac.
