Cocktails

Cognac cocktails and recipes

Universal cocktail

You love a cocktail that doesn’t have Cognac in the recipe ?
Simply replace the spirit in your favourite cocktail by Cognac !

Cognac is a versatile spirit that magnifies the aromas of most mixers.

Quick cocktails

Our Happy Cognac can mix with anything.

Your favourite fruit juice will be enhanced by 3 to 4 cl of Cognac.
Be bold and replace Schweppes tonic by Schweppes citrus with your Cognac !

Cooking with Cognac

You can add Cognac in your recipes. :

- mix with olive oil to cook your meats
- mix with your pancake batter, add orange zest as Cognac is simply sublime with orange
HAPPY AZUR

L'HAPPY AZUR

For 1 Glass

  • Happy Cognac - 4 cl
  • Curaçao - 3 cl
  • Lime juice
  • Artisanal lemonade (according to your preferences)
  • Ice cubes

For the garnish, you can cut a strawberry lenghtwise and place it on the glass rim
VSOP CANCAN

FRENCH CANCAN

For 1 glass

  • VSOP Cognac Légier - 4 cl
  • Grenadine syrup - 2 cl
  • Lime juice - 2-3 cl
  • Strawberry juice
  • Ice cubes

For a little extra gourmet touch, you can caramelize the marshmallow 😉
Happy Cognac FIZZ cocktail

Happy Cognac FIZZ

A refreshing cocktail to drink with your friends!

For 1 glass

  • Happy Cognac - 3 to 4 cl
  • Lemon juice - 3 to 4 cl
  • Artisanal lemonade
  • Powdered sugar cane
  • Ice cubes

One lemon is needed for 4 glasses. Add 3 tbs of powdered sugar cane in the juice of one lemon
Cocktail Valentine’s Day

L’Aphrodisiaque

For 1 glass

  • VSOP Cognac Légier - 4 cl
  • Cherry syrup - 2 cl
  • Lemon sparkling water - about 8 cl
  • A pinch of cinnamon
  • A slice of lemon cut into 4 pieces
  • Ice cubes
foiegras.OK

Recipe for foie gras with cognac

Let’s have gastronomic pleasure!

For 6 to 8 servings

  • 1 raw duck or goose foie gras (about 500g)
  • 4 tablespoons of cognac
  • 1 teaspoon of salt
  • 1/2 teaspoon of pepper
  • a pinch of sugar

Preparation of foie gras

  • Take the foie gras out of the refrigerator about 30 minutes before working it so it is at room temperature
  • Devein the foie gras. To do so, take a sharp knife and, if necessary, a damp cloth to remove more easily the veins. Be careful not to damage the liver.

Seasoning

  • In a bowl, combine the salt, pepper and a pinch of sugar.
  • Sprinkle the foie gras with this mixture on both sides.

Cognac marinade

  • Place the seasoned foie gras in a container.
  • Pour the cognac over the foie gras. Make sure the foie is well soaked in cognac. Let stand covered for at least 24 hours in the refrigerator. You can flip the foie gras after 12 hours for a uniform marinade.

Cooking

  • Preheat your oven to 110°C
  • Remove the marinated foie gras from the refrigerator and let it rest for a few minutes at room temperature.
  • Put the foie gras in a terrine dish and make sure to press it.
  • Place the terrine in a (halfway up) hot water-filled container (for a bain marie).
  • Cook the foie gras in the oven for about 50 minutes.
  • Keep an eye on the cooking process to avoid overcooking. The foie gras must be smooth (firm but not to hard).

Cooling and resting

  • Allow cooling. Remove excess fat with the press (usually sold with the terrine dish).
  • Let stand the foie gras 3 or 4 days in the refrigerator before tasting it.

Tasting

  • Take the foie gras out of the refrigerator about 10 to 20 minutes before serving it so it has a smooth texture.
  • Serve the sliced foie gras on toasts with (or without) onion or fig jam or even chutney for a fancy tasting.
Pears with orange and cognac

Poached pears with orange and cognac sauce

A simple preparation for a sophisticated dessert!

Serves 4

  • 4 ripe but firm pears
  • The zest of an orange (untreated if possible)
  • The juice of two oranges
  • 4 tablespoons of sugar
  • 1 tablespoon of cognac
  • A few sprigs of fresh thyme (optional)
  • Some orange zests for decoration (optional)

Preparation of pears

  • Peel the pears, leaving the stems if you want an elegant presentation.
  • Cut a little the bottom of the pears so they will stand upright in the pan.

Preparation of orange and cognac syrup

  • In a saucepan, combine the orange juice, orange zest, sugar and cognac.
  • Bring the mixture to a boil over medium heat, stirring to dissolve the sugar. Simmer for a few minutes.

Pears cooking

  • Place the pears upright in the pan and with a spoon, drizzle them with the orange and cognac syrup. Add a few sprigs of thyme for more flavour, if you want to.
  • Simmer the covered pears over medium heat for 20 to 25 minutes, turning them occasionally so they cook evenly. They should become tender but not too soft.

Cooling and Service

  • Carefully remove the pears from the pan and place them on individual plates.
  • Reduce the remaining syrup in the pan until it slightly thickens.
  • Pour the reduced syrup over the pears.

Topping (optional)

  • For an extra visual touch, you can add some orange zests on the top of the pears before serving.

These pears with orange and cognac can be served warm or cold depending on your preferences. They are delicious on their own or accompanied by a scoop of vanilla ice cream, cream or even some toasted slivered almonds. Enjoy this dessert with citrus and cognac flavors!

Orange marmalade with Cognac

For about 10 jars

  • 6 oranges
  • 6 blood oranges
  • 1,2 L of water
  • 2 kg of gelling sugar
  • 1 glass of VSOP Cognac Légier

How to make orange marmalade with cognac

  • In a pressure cooker, immerse the previously washed oranges in water.
  • Let them cook for 25 minutes under pressure. If you don’t have a pressure cooker, cook the oranges in a large saucepan of water for about 1h30/2h. The oranges should be tender.
  • After cooking, let them cool so you can handle them without burning yourself. Keep the cooking water.
  • Cut them in half and remove the pulp and seeds with a spoon. Pass them through a strainer.
  • Cut the orange peels into fairly thick slices.
  • Combine the fruit, the cooking water, the sugar and half of the cognac in a large jam pan. Bring the mixture to a boil (over high heat).
  • Let the mixture cook for 4 minutes.
  • Add the rest of the cognac before pouring it into jars.

Now, all you have to do is enjoy! Spread your marmalade on some good crepes (with cognac of course!), you won’t be disappointed… And not to waste anything, you can bake the Gâteau de Simone (Simone’s cake) with the orange pulp and the excess candied orange peels. You can find the recipe of this cake on this page. Enjoy your meal! 🥞🍊

Simone’s Cake

For 6 servings

  • 1 yogurt pot (1 pot = 1 unit of measure)
  • 1/2 pot of neutral oil
  • 1 pot of granulated sugar
  • 3 pots of flour
  • 1/2 sachet of baking powder
  • 2 eggs
  • 1 tbs of VSOP Cognac Légier
  • Orange pulp from the marmalade recipe
  • Some pieces of candied orange peels from the marmalade recipe

How to make Simone’s Cake

  • Preheat your oven to 180°C.
  • In a bowl, combine all the ingredients one by one in the following order: yogurt, oil, sugar, flour, baking powder, eggs.
  • Then add the tablespoon of cognac and the orange pulp.
  • Mix well the mixture.
  • Pour your mixture into a cake mould and sprinkle it with some pieces of candied orange peel.
  • Bake your cake in the oven for about 30 minutes.
  • Prick the cake with a knife to check if it is cooked. If there is no dough, then the cake is cooked.

I got this recipe from my grandmother, Simone Légier, who loved to bake this cake for snacks. Fresh and aromatic, this cake will delight young and old alike! 🥧🍊

Cocktail cognac crêpe twist

For 1 drink

  • 6 cl of Cognac Légier (Happy Cognac is perfect for the mixology 😉)
  • 3 cl of maple liquor
  • 1,5 cL of fresh lemon juice
  • 1,5 cL of vanilla syrup
  • A pinch of cinnamon (for garnish)
  • Ice cubes (optional)

How to make the cocktail

  • Combine cognac, maple liquor, fresh lemon juice and vanilla syrup in a shaker.

  • Add ice cubes and shake vigorously for about 15 seconds.
  • Pour (with a strainer) the mixture into a cocktail glass
  • Slightly sprinkle with cinnamon as a garnish.
  • Serve and enjoy with freshly made crepes.

This cocktail presents a blend of warm flavours thanks to the richness of cognac, the sweetness of maple syrup and the freshness of lemon juice. The note of vanilla brings a subtle and sweet taste that matches perfectly with crepes. Enjoy your meal!🍹🥞

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