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The Boston Cocktail Summit: Conjure Cognac Old Fashioned

Klaus at the Boston Cocktail Summit

Cognac in an Old Fashioned is a twisted take-off of the classic cocktail named the Old Fashioned.  I love the Old Fashioned for the muddle of fruits and the citrus notes set against a backdrop of Blended Scotch Whisky.  Some people like Rye Whiskey in their Old Fashioned Cocktails.

I like Rye, but what I really like in an Old Fashioned is Cognac.

The classic preparation may well call for brandy or Cognac as the base.

I’m up in Boston for the Boston Cocktail Summit.  The Cocktail Summit is a meeting of the cocktalian universe set against tasting tables, informal competitions and the good energy from room-fulls of my peers in the cocktail business.

Sure there is a competitive nature to the event- all good events have that.  What I find refreshing about this event is the educational nature of the Boston cocktail scene.

I actually learned something today from Dave Wondrich about RUM!  It’s always wonderful to be in a place where learning is as important as the actual drinking!

Klaus (pictured above) is also known as the Soused Gnome.  He has been published all over- finally here on Modenus.

Klaus is very fond of a certain brand of Cognac.  This brand is called Conjure.  Conjure is a most modern version of the classic dry Cognac,  Conjure is youthful and lush, yet full and creamy in the snifter- it is remarkable in all sorts of mixed drinks.

I love what Chris Bridges has done with the careful blending of the brand named Conjure.

I think Conjure  mixed with citrus fruit muddled with the Carpano Antica Sweet Vermouth  and Royal Rose Simple Syrup of Roses and the ever so powerful Bitter End Thai Bitters is a very simple way to elevate this well known drink to another level.

I also like to finish this short drink with a splash of Perrier Sparkling Natural Mineral Water.  Why?  Because for a drink to be compelling, it must have a bit of spritz to give it lift and spark.

Klaus would only want it that way!

The Boston Cocktail Summit Old Fashioned (Cocktail Whisperer Stylee’)

Ingredients:

Citrus fruits like oranges, grapefruit and lemons, peeled and sliced into rounds (reserve peels for your home-made ice)

Conjure Cognac

Carpano Antica

Bitter End Thai Bitters

Royal Rose Simple Syrup of Roses

Ice made from “Inspired Water” Mavea- infused with lemon, orange and grapefruit zests (that’s what you do with the peels!)

Lemon Thyme sprig

Perrier Sparkling Water

Preparation:

Take a peel of an orange and squeeze it into a short rocks glass spraying the oils all over the inside of the glass

Muddle several rounds of oranges, grapefruits, and lemons into a Boston Shaker

To  the muddled fruit filled Boston Cocktail Shaker, fill 1/4 with ice

Add 2.5 oz. Conjure Cognac

Add 1 oz. Carpano Antica Sweet Vermouth

Add 2 Tablespoons of Royal Rose Simple Syrup of Roses

Shake well until frosty

Double strain into a short rocks glass that has ice made from your Mavea “Inspired Water” Pitcher infused with lemon, orange and grapefruit zests

Add 1 oz. Perrier Sparkling Water to the glass

Garnish with a sprig of Lemon Thyme

Drop exactly four drops of the Bitter End Thai Bitters over the top

Sip to Klaus and the great success of the Boston Cocktail Summit!

 

 

 

 

 

 

 

Warren’s first book, Apothecary Cocktails is being published by Quayside/Rockport in November 2013 for the Xmas season. He has published over three hundred articles on everything from cocktail mixology to restaurant reviews in NJ Monthly Magazine. (Served Raw, Drinking in America, DrinkGal.com, Bluewater Vodka, Purity Vodka, Botran Rum, Orleans Apple Aperitif, Marie Brizard, Art in the Age: Root, Snap, Rhuby, Hendricks Gin, Sailor Jerry Rum, Tuthilltown Spirits, Bitter Cube, Bitter Truth, Bitter End-Bitters, Bitters, Old Men…etc. etc.)
He’s written food articles and news for Edible Jersey, Chutzpah Magazine, NJ Monthly, Serious Eats, Daily Candy (Philadelphia) Rambling Epicure (Geneva, Switzerland)
Warren is the cocktail writer/mixologist for Foodista. He is a former trained chef who began as a dishwasher/potscrubber. He has also bar-tended at the four star Ryland Inn, located in NJ.
Warren is the On-Whiskey Columnist for Okra Magazine in New Orleans.
He is also a Ministry of Rum judge.
Warren is a self-taught photojournalist and shoots with the venerable Leica M8.

 
 

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