3 Hennessy cognac cocktails to accompany your Limited Editions
As the year comes to an end, Maison Hennessy pays tribute to nature with joyful and luxurious Limited Edition cognac bottles designed by the French artist Julien Colombier and also with 3 cognac cocktail recipes.
To accompany these Limited Edition bottles by Julien Colombier, Hennessy created 3 signature cocktails to celebrate the festive season:
the Twinkle Jasmine cocktail, the Christmas Basil cocktail and the Cherry Floral cocktail.
The Twinkle Jasmine cocktail with Hennessy Very Special
Fill your home with the palpable scent of jasmin and cognac. Adding botanical tinctures to your cocktail will give a wealth of control over the strength and character of flavour. The Twinkle Jasmine cocktail, with its floral nose, embodies that, and ends on the note of being a perfect balance between sweet and tart.
40 ml Hennessy Very Special cognac
15 ml Lemon juice
15 ml Simple syrup
60 ml Jasmin tea
Add all cocktail ingredients to a shaker tin with ice. Shake to chill and strain into a rocks glass. Garnish the drink with a lemon twist.
The Christmas Basil cocktail with Hennessy V.S.O.P Privilège
Blonde in colour and snappy, spicy and fruity in flavour, the Christmas Basil cocktail will appeal to those who enjoy a drink that’s highlighting complex vanilla notes. With its characteristic taste and fruity sweetness, the rich roundness of the V.S.O.P pays tribute to this excellent, terroir-driven cognac cocktail.
40 ml Hennessy V.S.O.P Privilège cognac
10 ml Vanilla Liqueur
20 ml Lemon juice
15 ml Simple syrup
90 ml Rooibos tea
2 dash Orange bitters
Add all cocktail ingredients to a shaker tin with ice, shake to chill, strain into a Collins glass and garnish your drink with a lemon twist and shiso leaf.
The Cherry Floral cocktail with Hennessy X.O
The Cherry Floral cognac cocktail is clean and smooth, like orange sherbet, with a bit of spice and bracing heat at the end. The hibiscus adds a floral note to this drink while the chai tea brings the warmth. Bright, floral aromas come through in this cocktail, and thanks to the X.O cognac, the palate is far more wintery, spicy, round and mellow.
40 ml Hennessy X.O cognac
1 large Hibiscus and chai tea cube*
Place the cube in a glass and pour X.O over it.
The floral and spice cube:
Add 450 ml of boiling water to 1 Hibiscus tea bag and 1 chai tea bag in a heat proof container, steep for 5-7 minutes then remove bags, allow to cool and pour the drink into large cube ice moulds. Allow to freeze for 24 hours.
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