NBA x Hennessy

INGREDIENTS
1.5oz Hennessy V.S cognac
1oz Caramel Popcorn infused Apple Brandy*
0.75oz Vanilla syrup
0.75oz Lemon juice
Egg white
Garnish: Caramel Popcorn, Angostura Bitters ​

COCKTAIL RECIPE
Add all ingredients to a shaker without ice, dry shake, then add ice and shake to chill, fine strain into a coupe glass, and garnish with caramel popcorn on top and stylised Angostura Bitters.​
​
*Apple brandy infused caramel popcorn:​
1 cup of Apple Brandy ​
1.5 cups of Caramel Crisp Popcorn

Add popcorn and Apple Brandy into a zip lock bag. Shake to incorporate. ​
Fill a pot with water and secure the bag to the edge with a clip, place over low heat. Cook for 1 hour. Remove from water bath and allow to cool. ​Strain popcorn particles out, then place the strained liquid in the refrigerator for 15-20mins. (Allowing the butter to harden) ​
Strain through cheesecloth. Reserve infused Apple Brandy for the cognac cocktail.​

INGREDIENTS ​
1.5oz Hennessy V.S cognac
0.75oz Creme De Cacao (dark)
2oz Coconut water
0.25oz Vanilla syrup
3 dashes of saline solution
Garnish: dusting of cacao and coconut flakes​

COCKTAIL RECIPE
Add all ingredients in a blender with ice, whip and dump into an iced Collins glass, top with soda water and a dusting of cacao and coconut flakes.

INGREDIENTS ​

1oz Hennessy V.S cognac
1oz Cocoa Nib infused Rye
1oz Sweet Vermouth
0.5oz Maraschino Liqueur
2 dashes of chocolate bitters​
Garnish: orange twist​
 

COCKTAIL RECIPE
Combine all ingredients into a mixing glass, add ice and stir until ice cold. Strain into an iced rocks glass.​

INGREDIENTS
4 parts Hennessy V.S cognac
1 part Pineapple Syrup*​
3 dashes of Angostura Bitters​
Garnish: Tajin Powder rim​

COCKTAIL RECIPE
Spray the outside of the glass with lemon juice from a mist or use a paintbrush to coat it in a two-inch band around half the glass. Dash Tajin Powder over the glass to allow the powder to stick to the glass. Pour all ingredients into a mixing glass with ice, stir to chill, and strain into the tajin-coated glass with a large ice cube.  ​
​
*Pineapple Syrup: equal parts fresh pressed pineapple juice and organic raw sugar combined overheat, stir until sugar fully dissolves into the liquid. ​

INGREDIENTS
1.5oz Hennessy V.S cognac
0.5oz Grand Marnier
3oz Peach-Basil Tea*
0.75oz Lime juice
0.75oz Simple syrup
Garnish: Basil leaf, peach wedge, lime wheel

COCKTAIL RECIPE
 Add all ingredients to a shaker tin, short shake with no ice, and add to a rocks glass over ice. Garnish with peach slices, basil leaf and lime wheel.

*Peach-Basil Tea
Cut 1 large ripe peach into 8 slices and boil with two cups of water on high for 30 minutes. Take off of heat and let cool slightly. Add one tablespoon (or two tea bags) of black tea and 8 large basil leaves that have been loosely ripped by hand. Let steep for 4-5 minutes. Double strain let cool.

INGREDIENTS
1oz Hennessy V.S cognac
1oz cream
0.5oz Creme De Cacao
0.5oz Vanilla liqueur
0.5oz Lime juice
1 egg white
2 dashes of saline
Garnish: Lime zest

COCKTAIL RECIPE
Combine all ingredients into a mixing tin without ice. Dry shake to emulsify. Add ice and shake until ice cold. Strain into a Nick & Nora or cocktail glass.

INGREDIENTS
1.5oz Hennessy V.S cognac
0.5oz Crème de Menthe
0.25oz Lime Juice
3oz Top Cheer wine
Garnish: Brandied cherry or lemon wheel

COCKTAIL RECIPE
Build ingredients into an iced Collins glass, and stir to incorporate. Top with Cheer wine. Garnish your cocktail with a brandied cherry or lemon wheel.

INGREDIENTS
4 parts Hennessy V.S.O.P cognac
2 parts Averna
1 part raspberry syrup
½ part Dark cacao
1 Barspoon Creme de Menthe
two drops of saline solution
Garnish: mint and raspberry
 

COCKTAIL RECIPE
Combine all ingredients into a Collins glass with a half scoop of crushed ice. Swizzle to incorporate ingredients and top with crushed ice.

INGREDIENTS
1.5oz Hennessy V.S cognac
0.5oz Fresh lemon juice
4-5 Blackberries or any other berry will work
0.25oz simple syrup
0.25oz Galliano
1oz Heavy cream
Garnish: twist of lemon, dehydrated blackberry powder
 

COCKTAIL RECIPE
Muddle berries in the bottom of a shaker tin and add all ingredients with ice except cream. Shake until chilled and strain into a Rocks glass with crushed ice, pour cream over the back of a spoon to layer on top of the drink, garnish with lemon zest oil, discard lemon twist and dust with blackberry powder.

INGREDIENTS
1.5oz Hennessy V.S cognac
0.5oz Lemon juice
0.5oz Strawberry syrup
0.25oz Vanilla liqueur
Top with Hennessy Cheesecake Whipped cream*
Garnish: graham cracker crumble
 

COCKTAIL RECIPE
Combine Hennessy cognac, lemon juice, strawberry syrup, and vanilla liqueur into a mixing tin. Shake until ice cold, strain into a cocktail glass and top with Hennessy Cheesecake Whipped Cream.

*combine 2 tbsp cream cheese, 0.5oz Hennessy, 1 tsp lemon zest, and 6oz cream, whip until desired texture.

INGREDIENTS
1.5oz Hennessy V.S cognac
0.5oz Velvet Falernum
5oz Pineapple Aqua Fresca *
1/8th tsp Edible gold powder
Garnish: Purple flower, gold cinnamon honey powder**
 

COCKTAIL RECIPE
Paint the lip of the glass with lemon juice, then dust with gold cinnamon honey powder over the outside of the glass.  Add all ingredients to a Collins glass with ice and garnish with a purple flower.

*Pineapple Aqua Fresca
4 cups water
4 cups chopped pineapple pieces
3 tablespoons white sugar
1oz lime juice

Combine all cocktail ingredients in a container, stir until sugar is dissolved and let sit for a minimum of 6 hours to allow flavour maceration, then chill to serve.

** Gold cinnamon honey powder: 8 parts honey powder, 1 part cinnamon powder, 1 part edible gold powder

INGREDIENTS
4 parts Hennessy V.S.O.P cognac
1 part pineapple juice
1 part vanilla syrup (or Liqueur)
1 part lime juice
pinch cinnamon
Garnish: Grapefruit twist
 

COCKTAIL RECIPE
Combine all ingredients into a mixing tin with ice, shake to chill, strain into a chilled Coupe glass, and garnish with a grapefruit twist.

INGREDIENTS
4 parts Hennessy V.S.O.P cognac
1 part Dr Pepper Reduction (reduce Dr Pepper by boiling then simmering until reduced to 1/6th total volume)
2 dashes of Angostura bitters
Garnish: Lemon twist
 

COCKTAIL RECIPE
Add all ingredients to a mixing glass with ice, stir to chill, strain into a Rocks glass over a large cube and garnish with a lemon twist.

INGREDIENTS
1.5oz Hennessy V.S cognac
0.75oz Maple syrup
0.25oz Banana Liqueur
0.5oz Lime juice
1 banana
Garnish: Lime wheel, bacon bits
 

COCKTAIL RECIPE
Add all ingredients to a blender and blend with ice, pour into a Coupe glass and garnish with bacon bits and lime wheel.

INGREDIENTS
1.5oz Hennessy V.S.O.P. cognac
0.75oz Fresh lime juice
0.75oz ginger syrup
3 dashes of Angostura Bitters
3oz Ginger beer
Garnish: Rosemary sprig, cinnamon, candied ginger
 

COCKTAIL RECIPE
Add all ingredients except ginger beer to a Highball glass, stir to mix, and top with ice and ginger beer.

INGREDIENTS
1.5oz Hennessy V.S cognac
0.5oz Banana liqueur (Giffard)
2oz Orange-mango puree
2 dashes of lime bitters -or-
2 drops of lime acid
Top with soda water
Garnish: Lime wheel
 

COCKTAIL RECIPE
Combine Hennessy cognac, banana liqueur, puree, and bitters into a mixing tin, and shake vigorously. Double strain into an iced Collins glass.

INGREDIENTS
4 parts Hennessy V.S cognac
4 parts Jicama juice
1 part lime juice
½ part ginger syrup
2 tsp green chillies
2 drops of saline solution
pinch cinnamon
Garnish: cinnamon dusting and lime slice
 

COCKTAIL RECIPE
Combine all ingredients into a mixing tin, “whip and dump” with very little ice. Double strain into an iced Collins glass.

INGREDIENTS
1.5oz Hennessy V.S cognac
1oz Pureed Persimmon
0.75oz Vanilla Lactic Syrup*
0.5oz Lemon juice
Top with soda water
Garnish: Fresh or dehydrated persimmon slice
 

COCKTAIL RECIPE
Add all ingredients to the shaker except soda water. Shake vigorously and double strain into Collins with fresh ice. Top with soda water and stir gently to incorporate. Garnish your drink with dehydrated persimmon slice.

 *Vanilla Lactic Syrup:
500g Simple Syrup, 1 vanilla bean split and scraped, 0.5 g salt, 2.5g lactic acid powder. Heat on low for 30 minutes until flavours have bloomed and developed. Cool completely before using. 

INGREDIENTS
4 parts Hennessy V.S.O.P cognac
½ part Chicory Coffee Syrup
4 dashes Barrel aged Peychaud Bitters
Absinthe wash
Garnish: Lemon twist
 

COCKTAIL RECIPE
 Add all ingredients to a mixing glass with ice, stir to combine, and strain into absinthe washed Rocks glass with one large cube. Garnish your cocktail with lemon twist.

INGREDIENTS
1.5oz Hennessy V.S cognac
0.5oz Coffee liqueur
0.5oz Ginger liqueur
0.5oz Cream
0.25oz Maple syrup
 

COCKTAIL RECIPE
Combine all ingredients into a mixing tin with ice, shake to chill, and strain into a Nick & Nora or cocktail glass.

INGREDIENTS
1.5oz Hennessy V.S.O.P cognac
0.75oz Lillet Blanc
0.75oz IPA Beer Syrup*
0.75oz Fresh lemon juice
2 dashes Hopped Grapefruit Bitters
Garnish: Pinot Noir Foam**, rosemary sprig
 

COCKTAIL RECIPE
Add all ingredients into a shaker tin, shake with ice until chilled, fine strain into a Coupe glass and top with Pinot Noir Foam and a rosemary sprig

*IPA Beer Syrup: Combine equal parts IPA beer with organic sugar over low heat, stir until all sugar is dissolved and then remove from heat.

**Pinot Noir Foam: Take 11oz Pinot Noir with 0.5oz honey syrup, and 2 sheets of gelatin, stir over low heat until the gelatin blooms and dissolves into the wine. Add liquid to a pressure tank and fill with nitrogen gas.  Refrigerate for 2-3 hours to allow the mixture to fully bloom.

INGREDIENTS
1.5oz Hennessy V.S cognac
0.75oz Lemon juice
0.5oz Pure maple syrup
1-inch piece of turmeric cut into 4 slices
1.5oz Ginger beer
Garnish: Orange twist and piece of candied ginger
 

COCKTAIL RECIPE
Press the turmeric slices with a muddler in the shaker tin and add all liquid, except ginger beer, with ice, shake to chill and then fine strain into a Collins glass, top with ginger beer, garnish with an orange twist and piece of candied ginger.

INGREDIENTS
1.5oz Hennessy V.S cognac
1oz Tang Syrup*
0.5oz Lemon juice
Top with sparkling wine or Champagne
Garnish: Candied Orange peel
 

COCKTAIL RECIPE
Add all ingredients except SW/Champagne to the shaker and give a short vigorous shake. Strain into a Champagne Flute and top with SW/Champagne. Garnish with candied orange peel.

 *Tang Syrup: Add 4 tablespoons of tang powder mix to 1 quart of water. Mix until dissolved. Add equal parts of sugar and dissolve overheat. Wait until cooled to use.

INGREDIENTS
3 parts Hennessy V.S cognac
4 parts Hires Root Beer
1.5 parts simple syrup
1 part lemon juice
angostura bitters to taste
2 parts whole milk
Garnish: Orange twist
 

COCKTAIL RECIPE
Add the first 5 ingredients to a large vessel, allow to sit for a few minutes then add the whole milk, stir to combine (the milk should start to curdle) seal the vessel and refrigerate for 24 hours before straining through cheesecloth until all milk particles are out. Chill and serve.

INGREDIENTS
1.5oz Hennessy V.S cognac
0.5oz Ancho Reyes Chilli Liqueur
1oz Grapefruit juice
1 dash of Habanero Bitters
Garnish: Grapefruit twist
 

COCKTAIL RECIPE
Add all ingredients to a shaker tin with ice and shake to chill, strain into a Rocks glass with fresh ice, and garnish with a grapefruit twist.

INGREDIENTS
1.5oz Hennessy V.S cognac
0.5oz Montenegro Amaro
1oz Pistachio Orgeat*
4 Pitted dates
2oz Cream 35% (Whipping Cream)
3 dashes Xocoatl Mole Bitters
Garnish: pistachio powder
 

COCKTAIL RECIPE
Add all ingredients to a blender with ice and blend until smooth, then pour into a rocks glass and dust with pistachio powder.

*Pistachio Orgeat: Combine 1.5 cups sugar with 1.5 cups water overheat, stir until sugar all dissolves, bring to boil, boil for 3 minutes, then lower heat and add 2 cups blended pistachio, simmer for 3 more minutes, bring to a boil, then remove from heat, let sit for 3 hours, add 1oz Hennessy V.S cognac and ½ tsp Orange flower water.

INGREDIENTS
1.5oz Hennessy V.S cognac
2oz Creamy Limeade*
0.75oz Cherry syrup**
0.75oz Fresh lime juice
top with club soda
Garnish: Cocktail cherry, lime wheel
 

COCKTAIL RECIPE
Shake all liquid except soda water and strain into a Collins glass with fresh ice, top with soda water and garnish with a lime wheel and cherry.

*Creamy limeade: 1 cup fresh lime juice, ½ cup condensed milk combined with a whisk.

**Cherry syrup: 10.5oz water, 1 cup sugar, 2 cups pitted cherries.
Combine all ingredients in a pot over medium-high heat, stir to mix while bringing to a boil. Once a rolling boil has started, lower the heat and simmer for 20 minutes.  Remove from heat and strain out cherries, preserving the cherries for use with cocktail garnishes. Keep syrup in an airtight container in the fridge.

INGREDIENTS
1.5oz Hennessy V.S cognac
0.5oz Apple brandy
1oz Apple Cider & Lingonberry Gastrique*
2 dashes of Angostura Bitters
Garnish: Apple fan, lingonberries
 

COCKTAIL RECIPE
Add all liquid to a mixing glass with ice and stir until chilled, then strain into a rocks glass with a large ice cube and garnish with an apple fan and lingonberries.

*Apple Cider & Lingonberry Gastrique
1.3 cups of water
1.3 cups of brown sugar
1/2 cup of diced Honey Crisp Apples
1.5 cups lingonberries
1 cup of organic apple cider vinegar
Bring brown sugar and water to a boil and add the diced apples and lingonberries. Simmer for 30 minutes and then add the vinegar. Bring to a boil, then reduce heat and simmer for 30 minutes.  Remove from heat, allow to cool, and then strain through cheesecloth to remove any fruit particles.
 

INGREDIENTS
1.5oz Hennessy V.S.O.P cognac
1oz Sake, Junmai
0.5oz Lemon juice
0.5oz Honey syrup
0.5oz Mango juice
1oz Aquafaba
Garnish: 6 drops of Angostura Bitters
 

COCKTAIL RECIPE
Add all ingredients to a shaker without ice, shake hard, then add ice and shake to chill, strain into a Coupe glass and garnish with 6 drops of Angostura Bitters around the foam, stylise with a toothpick.

INGREDIENTS
1.5oz Hennessy V.S.O.P cognac
0.75oz Apple brandy
0.5oz Lime juice
Top with thyme-infused soda*
Garnish: Fresh or dehydrated apple slice
 

COCKTAIL RECIPE
Build in a Collins glass and stir gently to combine. Garnish with dehydrated apple slices.

 *Thyme-infused soda: Take a bundle of thyme (12-15 stems) and let sit in water that will be used for soda for 12-24 hours refrigerated. Take thyme-infused water and charge with CO2.