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Alexandra
Egg and liqueur based cocktail
— 1/3 cream of cocoa
— 1 measure of cognac
— 1 measure of cointreau
— fresh cream
— 1 egg yolk (serves 5 persons)
Alleluia
Liqueur based cocktail
— 1/3 white «cr?me de menthe»
— 2/3 cognac
Arago
Liqueur based cocktail
— 1/3 banana liqueur
— 1/3 cognac
— 1/3 fresh cream
Arc en ciel
Liqueur based cocktail
Without mixing, pour equal quantities of :
— grenadine
— anisette
— green «cr?me de menthe»
— blue cura?ao
— «cr?me de violette»
— gold liqueur
— cognac
Bagarre
Liqueur and egg based cocktail
— 1 egg yolk
— 1/3 anisette
— 1/3 gin
Barbotage
Champagne based cocktail
— 1/4 curacao
— 1/2 cognac
— 1/4 orange juice
— 1 dash of grenadine
— champagne.
Caravelle
Champagne based cocktail
— 1/3 champagne
— 2/3 white pineau des Charentes
— 1 dash of melon
— 1 grape
Cognac-Fizz
Egg based cocktail (in shaker with crushed ice) :
— juice of 1/2 lemon
— 1/2 of an egg yolk
— 1 teaspoonful sugar
— 5 cl of cognac
* Ice edge of glace with some sugar and decorate with a slice of lemon
Cognac-orange
Aperitif (per person) :
— 1/4 concentrated orange syrup
— 3/4 of cognac
— crushed ice or small icecubes
Co-ka
Coffee based cocktail
— 2/3 coffee liqueur
— 1/3 of cognac
— 1 teaspoonful of fresh cream
Egg nug
Milk based cocktail (in shaker) :
— 1 tablespoon sugar
— 1 egg yolk
— 1 small glass of cognac
— fresh bitter milk
— powdered nutmeg
Hold-up
Aperitif
Prepare in a pitcher :
— 2 measures of cognac
— 1 measure freshly pressed lemon juice
— 1 measure sugar cane syrup
— 1 measure cointreau
— a bit of pepper
Top pitcher up with water and mix. Leave in fridge to macerate a few hours. Add icecubes just before serving.
Patrick
Rhum based cocktail
— 5/10 cognac
— 3/10 rhum
— 2/10 vermouth
Pousse l’Amour
Egg based cocktail
(in a champagne glass) :
— 1 measure maraschino
— 1 unbroken egg yolk
— 1 measure cream of cocoa
— 1 measure cognac
* Do not mix and drink in one shot.
Punch marquise
Aperitif(6 to 8 servings)
— 1 litre sweet wine
— 200 grams sugar cubes
— 1 lemon for its peel, another for slicing
— 2 cloves
— 25 cl of cognac
* Pour the wine into a stainless steel saucepan. Add the sugar and the lemon peel pricked with the cloves. Heat and stir until a white froth appears on the surface. Remove the peel and pour the wine into a pitcher (preheat the pitcher with boiling hot water). Heat the cognac in a small saucepan. When it begins to boil, light it and let it burn for just a few seconds then pour into the pitcher and mix.
Place a slice of lemon in the bottom of a tall mug and serve very warm.
Volga
Vodka based cocktail
— 1 glass of tomato juice
— 3 cl vodka
— 1 cl cognac
— freshly ground pepper
— celery salt |
