Today in Cocktail Culture I bring you some information about Grand Brulot and also I want to extend you an invitation to joining us this weekend at the Wine and Food Festival of New York and try it.
Grand Brulot, the first ultra-premium French VSOP Cognac café.
Grand Brulot revives an 18th century French tradition through a unique and masterful infusion of premium VSOP Cognac with rich Robusta coffee. Handcrafted by the Tardy Cognac family on their estate in the Cognac region of France, cellar master, Christoph Tardy – a fifth-generation, Cognac producer – meticulously selects the finest ‘eaux de vie’ with a unique blend of Ugni Blanc & Colombard grapes from a single-estate to craft a unique VSOP Cognac.
The cognac is then blended with a 100% Robusta coffee beans sourced from Guayas, Ecuador. Aged for up to six years in French Oak barrels allows the melding of flavors to blend over time. The final blend is a uniquely dry and smooth blend of VSOP cognac and coffee that delivers flavors notes of nutmeg and Vanilla with subtle honey aroma, combined with the rich, roasted and dark flavors of the Robusta Espresso beans.
Today in Cocktail Culture The second part about Grand Brulot remember joining us this weekend at the Wine and Food Festival of New York and try it.
Grand Brulot, the first ultra-premium French VSOP Cognac café.
A blend of VSOP Cognac and Ecuadorean Robusta coffee beans that is aged in French oak barrels, which offers rich flavours and hints of nutmeg, vanilla and honey.
“As the cognac market continues to boom and the category is expensing to new occasions with new versatility, we wanted to pay tribute to the origin of Cognac with Grand Brulot” says Francisco Tonarely, CEO and partner of Distiller LLC.
As a carefully crafted spirit, each serving of Grand Brulot incorporates one-full shot of espresso and will give imbibers a new way to enjoy it straight, on the rocks with an orange peel or in cocktail classics such as a Manhattan, Old Fashioned, Espresso Martini or Sazerac.
If you’re looking for a pick-me-up post-dinner, the Espresso Martini is here to jolt you awake with its boozy magical powers. The cold coffee-flavored cocktail mixes vodka with espresso coffee, coffee liqueur and simple syrup. Garnish with three coffee beans, and it’s picture perfect.
British bartender Dick Bradsell invented this now-classic drink, a.k.a. the Vodka Espresso, at Fred’s Club in London in the late ’80s. Legend has it that Kate Moss asked for a drink that would “wake me up and then fuck me up” at the same time, and the Espresso Martini was the result.
On the classic recipe is 2oz of vodka by half of Coffee liqueur, but here as Grand Brulot is a 40% ABV with cognac I change the ratio as show you lower here on the recipe for this.
Recipe:
1.5oz Vodka
1 oz Grand Brulot VSOP Cognac Coffe liquor
1 Ristretto Coffe (espresso)
1/4oz simple syrup
Pour all the ingredients in the shaker, add ice and do hard shake to create the foam from the coffee, pour on a chill glass. Garnish with 3 coffee beans (the legend says that is that number for luck).
Cheers! 💀☠