Posts tagged ‘cognac’

November 22, 2013

friday at five :: warm the soul

tom-jerry

It’s pretty darn cold here in Colorado today, so we’re whipping up a batch of Tom and Jerry’s to warm us up a bit. Brandy, cognac and yum — I meant rum.

 

August 3, 2012

friday at five :: between the sheets

INGREDIENTS

  • 1 oz Cognac
  • 1 oz Triple sec
  • 1 oz Light rum
  • .25 oz Fresh lemon juice

Garnish: Flamed orange peel

Glass: Cocktail

PREPARATION

Add all the ingredients to a shaker and fill with ice. Shake, and strain into a chilled cocktail glass. Flame an orange peel over the glass and discard before serving.

{via Liquor, contributed by Allen Katz}

 

January 20, 2012

snow white tequila :: friday at five

The White Russian travels south of the border.

INGREDIENTS:

  • 1.5 oz Corzo Silver Tequila
  • .5 oz Coffee liqueur
  • 1 oz Vanilla cognac
  • 1.5 oz Heavy cream

Glass: Rocks

PREPARATION:

Add all the ingredients to a shaker and fill with ice. Shake, and strain into a chilled rocks glass filled with fresh ice.

Contributed by Manny Hinojosa {via Liquor}

November 18, 2011

tom & jerry :: friday at five

TOM & JERRY = lots and lots of crazy delicious calories

Contributed by David Wondrich

INGREDIENTS:

  • Boiling water
  • 1 tbsp Tom & Jerry Batter*
  • 1 oz Cognac
  • 1 oz Dark rum
  • Whole milk, hot
  • Garnish: Nutmeg, clove and allspice
  • Glass: Coffee mug or Tom & Jerry cup

PREPARATION:
Rinse a small coffee mug (or, indeed, a white ceramic Tom & Jerry cup) with boiling water to warm it and discard the water. Add the batter, cognac and rum to the cup and fill with hot milk. Garnish with a mixture of 2 parts freshly grated nutmeg to 1 part each ground clove and ground allspice.

*Tom & Jerry Batter

INGREDIENTS:

  • 12 Eggs, separated
  • 1 tsp Cream of tartar
  • 2 lb Sugar
  • 2 oz Dark Jamaican-style rum
  • 1 tsp Vanilla extract (optional)

PREPARATION:
In a nonreactive bowl, whip the egg whites twith the cream of tartar until they form stiff peaks.  In a separate bowl, beat the yolks with the sugar, rum and vanilla (if using). When the mixture is completely liquid, fold it into the whites.

David Wondrich is the author of Punch: The Delights (and Dangers) of the Flowing Bowl and Esquire magazine’s drinks correspondent. He is also a Liquor.com advisor.

November 11, 2011

apple toddy :: friday at five

INGREDIENTS:

  • Boiling water
  • Half a baked Macintosh apple
  • 1 heaping tsp Sugar
  • 2 oz Bonded applejack (Laird’s), cognac (Martell VSOP) or bourbon (Woodford Reserve)

Garnish: Grated nutmeg

Glass: Mug

PREPARATION:

Fortunately, the labor-intensive part of this drink lies solely in baking the apples. Take half as many Macintosh apples as you’d like to make drinks, core them, peel them and wrap them in wet parchment paper. Bake them in a 350-degree oven for 30 to 45 minutes until completely soft. Set aside until cool. For each drink, warm a heatproof mug by rinsing it with boiling water. Put in half a baked apple and a heaping teaspoon of sugar and muddle them quickly together. Add 1 oz boiling water and stir. Add the applejack, cognac or bourbon and stir again. Add 1 oz boiling water. (The staggered addition of the water keeps the drink as hot as possible). Grate nutmeg over the top and serve.

Contributed by David Wondrich

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