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Michael Hepworth
D’USSE COGNAC MAKING ITS MARK
HOLLYWOOD (Spiristman) 7/31/17/–In Los Angeles recently they had a National Cognac Cocktail week sparked by the launch of a new Hennessey expression that had excited a lot of local bartenders. Hennessey of course dominates the cognac market, but there are many other worthy brands and one of them is D’Usse. Many of these new and exciting cocktails can be seen at Cocktail Courier-a cocktail delivery service.
For those of you not familiar with D’Usse, it is born from the Chateau De Cognac in France, and it has a rather bold new expression created by Cellar Master Michel Cassavecchia, a man determined to create his own legacy. Because the chateau is on the banks of the River Charente, the cellars are more humid than most in Cognac country, The expression starts out on the palate very intense, and then develops into a very smooth drink with a very balanced finish. The D’Usse VSOP Cognac is aged in French Oak Barrels for 4 ½ years in the cellars and The well adjusted retail price is $50. Some of the flavors associated with this cognac include almond, cinnamon and honey but the overall taste is fruity and spicy.
Three special cocktails were created by Nico de Soto (Mace, NY), Ben Potts (Beaker & Gray. Miami) and Laura Lindsay (General Lee’s, Los Angeles. Soto created the Sazerac Manhattan, Potts the Cognac Mojito and Edwards her version of the Sidecar.
Here are some of the recipes:
SANTE SIDECAR
2 oz D’Usse VSOP Cognac
¾ oz-Combier Liqueur D’Orange
¾ oz Fresh Lemon Juice
1 bar spoon Meyer lemon Oleo Saccaharum
Garnish: dehydrated lemon wheel, 2 dried flowers
COGNAC MOJITO COOLER
1.5 oz D’USSE Cognac
½ oz brix Mint Syrup
½ oz Lemon Juice
¼ oz lime juice
2 dashes Angostura bitters
2 oz Ginger beer
Pour all ingredients except ginger beer into mixing tin
Add ice and shake for 7 seconds
Strain over fresh ice in Collins glass
Add ginger beer on top and garnish w/lemon and lime wheel
PANDERAC
2 oz D’USSE VSOP Cognac
¼ oz Pandan Syrup
4 dashes Bittermen’s Tiki Bitters
Rinse Absinthe
Chill Rocks glass in fridge by filling w/ice water and setting aside
Fill mixing beaker w/fresh ice
Measure and add ingredients to beaker except absinthe
Stir for 30 seconds
Remove glass from fridge and empty out
Rinse glass with ¼ oz of absinthe. Swirl then throw out
Strain contents of mixing beaker using Julep strainer into rocks glass
Garnish w/lemon zest
Michael Hepworth
287 S.Robertson Blvd, Beverly Hills, CA 90211
http://twitter.com/MrSpiritsman
http://alquimie.com.au/publicatio