Courvoisier: demystifying the Cognac cocktail

Annabel’s bar manager Mickael Perron, The Paramount’s bar manager Amanda Humphrey and Rules’ bar manager Chris Lacey have been commissioned to add their own twist to classic Cognac cocktails and inspire the brand’s vision to bring them to life and create an unforgettable consumer experience.

The event is part of Courvoisier’s Cocktails on a Grand Scale campaign which this year promotes four signature serves (see below) and includes a national competition to be promoted across the on and off trade to win once-in-a-lifetime trips to the world’s most exotic locations.

Maxxium has been working closely with the on-trade to revolutionise Cognac and recruit new consumers, according to Chris Anderson, Courvoisier’s marketing controller in the UK. “This collaborative approach reflects Courvoisier’s desire to explore new ground to demystify Cognac,” he added.

Courvoisier’s four signature serves​

Courvoisier Punch​
1 shot(s) Courvoisier VS Cognac
1 wedge(s) fresh orange squeezed
1 wedge(s) fresh lemon squeezed
2 dash(es) Angostura Bitters
Top with lemonade
Method:​ Add all ingredients to tall glass filled with cubed ice starting with citrus, swizzle
 
Courvoisier Rendezvous​
1 shot(s) Courvoisier VS Cognac
½ shot(s) Bols Apricot Liqueur
1 wedge(s) fresh lime squeezed
½ shot(s) elderflower cordial
Top with lemonade
Method:​ Add all ingredients to tall glass filled with cubed ice starting with citrus, swizzle
 
Courvoisier Cooler​
1 shot(s) Courvoisier VS Cognac
1 wedge(s) fresh lime squeezed
1/3 top with cloudy apple juice
2/3 top with ginger beer
Method:​ Add all ingredients to tall glass filled with cubed ice starting with citrus, swizzle
 
Courvoisier Tonic Tincture​
1 shot(s) Courvoisier VS Cognac
½ shot(s) Bols Cassis Liqueur
1 wedge(s) fresh lime squeezed
½ shot(s) elderflower cordial
Top with ½ tonic, ½ lemonade
Method:​ Add all ingredients to tall glass filled with cubed ice starting with citrus, swizzle