With more than 150 bottlings to choose from, including a variety of vintage spirits dating back to the early 20th century, the Brandy Library is the best place to enjoy cognac in New York and possibly the whole country says Liquor.com. The owner, Flavien Desoblin, opened in 2004, and he is now recognized for his contribution in the cognac market.
- Liquor.com
Liquor.com interviewed Flavien about 'how to' cognac. I agree with much of these perspectives perhaps some day I will comment on where I disagree but nothing too big although details in cognac are often the most important things.
If It’s Young, Mix It:
For cocktails, Desoblin advises that you pour a younger spirit like Courvoisier VS, Frapin VS or Leopold Gourmel Premieres Saveurs. Citrus, nutty and floral flavors play well with cognac, so try fixing classics such as the Sidecar and French Connection. Also, “a young cognac with ginger ale on ice works wonders when it’s hot,” Desoblin says. We recommend his Jarnac Ginger, a brandy-based spin on the Dark 'n Stormy.
For cocktails, Desoblin advises that you pour a younger spirit like Courvoisier VS, Frapin VS or Leopold Gourmel Premieres Saveurs. Citrus, nutty and floral flavors play well with cognac, so try fixing classics such as the Sidecar and French Connection. Also, “a young cognac with ginger ale on ice works wonders when it’s hot,” Desoblin says. We recommend his Jarnac Ginger, a brandy-based spin on the Dark 'n Stormy.
If It’s Old, Drink It Straight:
“As soon as there is any depth or complexity with a cognac,” Desoblin says, “it should not be used in cocktails.” Save those pricey XO and hors d’age spirits for sipping. Aged brandies have very delicate and subtle notes, and he suggests having them without mixers, food or even cigars. Desoblin prefers his cognac “after dinner with little distraction. Prerequisites: no stress, anger or loud people around!”
“As soon as there is any depth or complexity with a cognac,” Desoblin says, “it should not be used in cocktails.” Save those pricey XO and hors d’age spirits for sipping. Aged brandies have very delicate and subtle notes, and he suggests having them without mixers, food or even cigars. Desoblin prefers his cognac “after dinner with little distraction. Prerequisites: no stress, anger or loud people around!”
No Water, No Ice:
“Water tends to make cognac too bland, unless you deal with a cask-strength bottling, which is rare,” Desoblin says, “and ice just kills it.” In general, serve the spirit neat, at room temperature or slightly cooler. The traditional snifter, with its wide, balloon-shaped bottom and narrow top, is the ideal vessel, Desoblin says: “It allows for swirling and therefore the liberation of aromatic compounds.”
“Water tends to make cognac too bland, unless you deal with a cask-strength bottling, which is rare,” Desoblin says, “and ice just kills it.” In general, serve the spirit neat, at room temperature or slightly cooler. The traditional snifter, with its wide, balloon-shaped bottom and narrow top, is the ideal vessel, Desoblin says: “It allows for swirling and therefore the liberation of aromatic compounds.”
Source: Liquor.com
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