NBA x Hennessy

INGREDIENTS

45ml Hennessy V.S cognac

30ml Caramel Popcorn infused Apple Brandy*

20ml Vanilla syrup

20ml 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 the drink with caramel popcorn on top and stylised Angostura Bitters.​

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*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 ​

45ml Hennessy V.S cognac

20ml Creme De Cacao (dark)

60ml Coconut water

10ml Vanilla syrup

3 dashes of saline solution

Garnish: dusting of cacao and coconut flakes​

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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 ​

30ml Hennessy V.S cognac

30ml Cocoa Nib infused Rye

30ml Sweet Vermouth

15ml Maraschino Liqueur

2 dashes of chocolate bitters​

Garnish: orange twist​

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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​

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COCKTAIL RECIPE

Spray the outside of the glass with lemon juice from a mister (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. ​

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*Pineapple Syrup: equal parts fresh pressed pineapple juice and organic raw sugar combined overheat, stir until sugar fully dissolves into the liquid.

INGREDIENTS

45ml Hennessy V.S cognac

15ml Grand Marnier

90ml Peach-Basil Tea*

20ml Lime juice

20ml Simple syrup

Garnish: Basil leaf, peach wedge, lime wheel

COCKTAILRECIPE

Add all ingredients to a shaker tin, short shake with no ice, and add to a rocks glass over ice. Garnish your drink 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 and let cool.

INGREDIENTS

30ml Hennessy V.S cognac

30ml cream

15ml Creme De Cacao

15ml Vanilla liqueur

15ml 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

45ml Hennessy V.S cognac

15ml Crème de Menthe

10ml Lime Juice

90ml 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

45ml Hennessy V.S cognac

15ml Fresh lemon juice

4-5 Blackberries or any other berry will work

10ml simple syrup

10ml Galliano

30 ml 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

45ml Hennessy V.S cognac

15ml Lemon juice

15ml Strawberry syrup

10ml 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, 15ml Hennessy, 1 tsp lemon zest, and 180ml cream, whip until desired texture.

INGREDIENTS

45ml Hennessy V.S cognac

15ml Velvet Falernum

150ml 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

30 ml 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

45ml Hennessy V.S cognac

20ml Maple syrup

10ml Banana Liqueur

15ml 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

45ml Hennessy V.S.O.P. cognac

20ml Fresh lime juice

20ml ginger syrup

3 dashes of Angostura Bitters

90ml 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

45ml Hennessy V.S cognac

15ml Banana liqueur (Giffard)

60ml 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

45ml Hennessy V.S cognac

30ml Pureed Persimmon

20ml Vanilla Lactic Syrup*

15ml 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

COGNAC 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

45ml Hennessy V.S cognac

15ml Coffee liqueur

15ml Ginger liqueur

15ml Cream

5ml 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

45ml Hennessy V.S.O.P cognac

20ml Lillet Blanc

20ml IPA Beer Syrup*

20ml 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 350ml Pinot Noir with 15ml 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

45ml Hennessy V.S cognac

20ml Lemon juice

15ml Pure maple syrup

1-inch piece of turmeric cut into 4 slices

45 ml 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

45ml Hennessy V.S cognac

30ml Tang Syrup*

15ml 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 your drink with candied orange peel.

*Tang Syrup: Add 4 tablespoons of tang powder mix to 1 litre 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

45ml Hennessy V.S cognac

15ml Ancho Reyes Chilli Liqueur

30ml 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

45ml Hennessy V.S cognac

15ml Montenegro Amaro

30ml Pistachio Orgeat*

4 Pitted dates

60ml 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 375ml 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 30ml Hennessy V.S cognac and ½ tsp (2.5ml) Orange flower water.

INGREDIENTS

45ml Hennessy V.S cognac

60ml Creamy Limeade*

20ml Cherry syrup**

20ml 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 your drink with a lime wheel and cherry.

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

**Cherry syrup: 315ml 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

45ml Hennessy V.S cognac

15ml Apple brandy

30ml 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

45ml Hennessy V.S.O.P cognac

30ml Sake, Junmai

15ml Lemon juice

15ml Honey syrup

15ml Mango juice

30ml 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

45ml Hennessy V.S.O.P cognac

20ml Apple brandy

15ml 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 your drink 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.