Summertime is not the time to wonder the right type of conditioner for your hair type. It’s also not the time to wonder. It’s also not the time to wonder about why you still haven’t managed to clean your closet (you’ve got next spring for that). It is, however, time to wonder about the easiest ways to amp up your cocktail game. That’s why when these two fruity cognac sippers were sent my way, I could practically here the clinking glasses beckoning…
Cognac Peach Julep
2 oz Cognac
0.5 oz Peach Syrup
8-10 mint leaves
Add mint to julep cup or old fashioned glass, gently press leaves. Add remaining ingredients. Add pellet or crushed ice and swizzle until outside of glass has frosted. Garnish with mint sprigs, berries, orange slices and a straw.
The Roffignac cocktail is an old and somewhat obscure New Orleans classic cognac highball that uses a raspberry shrub instead of a simple raspberry syrup (a shrub is a syrup, usually fruit based, that uses vinegar instead of water.)
Supposedly the drink was eponymously named by its creator the Frenchman Count Louis Philippe de Roffignac (sometimes spelled ‘Rouffignac’).
1 oz Raspberry Shrub
1 ¾ oz cognac (VS preferred or VSOP)
Measure Shrub and Cognac into 10 oz Highball glass. Fill glass with ice. Top with chilled club soda and stir well.Garnish with two skewered Raspberries
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1 cup red-wine vinegar
1 1/2 quarts freshly picked raspberries
In a nonreactive bowl, combine the vinegar and raspberries. Cover, refrigerate and let macerate for 3 days.
After 3 days: Mash the raspberries in the bowl, then strain the liquid through a fine-mesh sieve lined with cheesecloth. To every 1 cup of juice, add ½ pound of sugar (1¼ cups plus 1 tablespoon). Combine the juice and sugar in a saucepan. Bring to a boil and simmer (gently!) for 15 minutes until the sugar dissolves.Let cool, then bottle. Keep refrigerated for up to 3 months.