Brandy & Cognac
Left : D ’ Ussé Cognac has been accelerating on-premise efforts with cocktails such as the D ' Ussé Spicy Sidecar . Center : Memento is a refined Martini that balances fruity aromatics without leaning into sweetness . Right : Blacklisted fruit brandies from Serbia launched in the U . S . this past February .
Liquor in Milwaukee , although “ throughout the years the newer generations are switching to whiskey or bourbon for the base .”
The bartenders at Travelle Bar approach brandy and Cognac with precision and restraint , Rivas says , using ingredients and techniques that highlight the spirit ’ s smoothness , fruit notes and oak complexity .
“ The key is finding balance — enhancing the spirit ’ s natural flavors without overpowering them , resulting in cocktails that feel refined , nuanced and luxurious .”
Travelle Bar ’ s brandy cocktails include the Forbidden Fruit ($ 25 ), which highlights Daron Calvados as one of the split-base spirits , amplifying the drink ’ s crisp orchard essence . “ The Calvados harmonizes with rum , adding depth and warmth , while absinthe introduces subtle herbal complexity with hints of anise ,” Rivas says .
Memento ($ 25 ) is a refined Martini that balances fruity aromatics without leaning into sweetness . “ This cocktail features Singani 63 as part of its split-base , bringing delicate floral notes and a bright , fruity character to complement the juicy peach flavors ,” Rivas says . “ The result is a refreshing , spirit-forward drink with a crisp , clean finish — perfect for those who appreciate elegance and subtle complexity .”
Travelle Bar plans to unveil some innovative cocktails featuring brandy and Cognac on its upcoming menu , creations that blend tradition with unexpected twists , Rivas says . For example , the Crimson and Clover Club is a playful reimagining of the classic Clover Club cocktail .
“ This version uses pisco as the base spirit with gin for seasoning , creating a vibrant yet balanced profile ,” she explains . “ At its heart is a luscious and exotic syrup — a secret blend of red berries , cinnamon , coconut , and rose petals — bringing layers of sweetness and complexity to each sip .”
COGNAC CULTURE
Consumer preferences and tastes for Cognac have changed over the years , but Martell Cognac brand director Cheryl Cavanaugh says that producers have done a good job in revitalizing the spirit ’ s image by leaning into culture and embracing mixology . This approach will continue to broaden the appeal of Cognac , particularly among younger audiences .
“ As an example , Martell has prioritized high profile music festival activations in partnership with LiveNation and AEG , driving trial and consideration among the next generation of drinkers ,” says Cavanaugh .
“ Our festival footprint is designed to break down perceptions that Cognac isn ’ t a versatile spirit and highlight the innovative nature of Martell ’ s DNA ,” she continues . “ We created spaces that infused tech with music and cocktails , featuring brainwave scans fueled by AI that transformed festival-goers ’ thoughts into digital art in real time and matched them to a recommended cocktail , underscoring category disruption .”
Cognac has a long history and tradition , but still stays current by producers continuing to innovate their expressions , says bartender and Cognac educator Ms . Franky Marshall .
She attributes Cognac properties to the “ skillful blending of eau-de-vies , ( most Cognacs are blends , but not all ), the careful selection of barrels , the choice of aging cellars in order to find the perfect balance that lets the fruit and terroir shine through , and patience . Making great Cognac takes time , so you need a lot of patience .”
Marshall believes that consumer and industry interest in Cognac will keep growing . “ And I ’ m sure that the category as a whole will continue to evolve in many exciting ways .” •
Additional reporting by Krystina Skibo . www . cheersonline . com Winter 2024 • Cheers 23