squaremeal.co.uk | 79
BARS + DRINK
ST CLEMENTS COGNAC
+ GINGER BEER
Top bartender Ryan Chetiyawardana created this recipe for
his excellent book Good Things to Drink. It takes the classic
Cognac and ginger serve and adds a lovely bright twist to it.
What I love is that you can infuse the Cognac the night before
a party, then make these drinks quickly and easily on the day.
Glass: Highball Method: Add the sugar and Cognac to a large
jar and stir until dissolved. Peel the fruit in long lengths then add
to the jar with the star anise. Allow to infuse for a few hours (up
to a day) and strain through a sieve. Store in a fridge. To serve,
fill the glass with cubed ice, add 50ml of the Cognac infusion,
top with ginger beer, stir and add a squeezed wedge of lemon.
1 bottle Martell VSOP | 100g sugar | 3 lemons | 2 oranges
| 1 star anise | ginger beer
Like your drinks sour? Then this is the one for you. Named
after the motorbike appendage that a driver's passenger
sits in, this simple combination of Cognac, lemon juice
and Cointreau is austere, fresh and packs a punch. If you
find this version too dry, revert to the French school of
the recipe and mix equal parts of each ingredient.
Glass: Coupe Method: Rub the rim of your glass with
lemon juice, dip it in sugar and leave the rim to set. Add
the cocktail ingredients to a shaker with ice, shake then
strain into the chilled coupe.
50ml Courvoisier VSOP | 25ml Cointreau
| 25ml lemon juice
Originating from New Orleans in the 1930s, this delectable
drink is an iron fist in a velvet glove. Rounded with a cooling
herbal breeze from the Benedictine, it's a perfect after-dinner
sipper. This drink can be served over ice as I've suggested
here, or if you're feeling brave, straight up in a coupe
with a maraschino cherry.
Glass: Rocks Method: Add all the ingredients to a mixing
glass with ice and stir until cold. Strain into an ice-filled rocks
glass and garnish with a lemon twist.
25ml H by Hine | 25ml rye whiskey | 25ml sweet vermouth
| 5ml Benedictine | 1 dash Angostura Bitters
| 1 dash Peychaud's Bitters
powered by PageTiger