Cognac summit cocktail
It is a pretty serious business when a summit is called to debate, and invent, a cocktail that will have an international following. Yet, from 20 to 23 September 2008, this is exactly what a group of ‘mixologists' - a group term for bartenders and cocktail experts - set out to do at the Bureau National Interprofessionnel du Cognac.
This maiden congress was held in Cognac, home to the internationally revered brandy, and was presided over by cocktail author Fernando Castellon. Head barmen and presidents of cocktail associations were also called upon to attend. What ensued over the three days were workshops and sober discussions to achieve an ideal that was anything but - a Cognac-based short and long drink that cocktail lovers worldwide would want to (over)indulge in. The result was the Cognac summit, a cheeky cocktail that sees lime, ginger and a slither of cucumber added to a generous tod of Cognac, on ice of course.
The endorsement should not be seen as an ordinary feat. Cognac brands globally are very aware of its associations, given the long history and pedigree coupled with the drink. It is ‘the drink of kings' after all. It inspires evenings filled with cigars and ladies draped in pearl necklaces. It conjures up images of yachts, a street café along a pebbled road and private libraries. Distinction and grace are terms that jump to mind.
It is slightly ironic that this drink is now considered elite when its invention was based on the needs of sailors. It was the Dutch wine trade that installed stills in the Cognac region to distill wine for on-deck troops. However, the superiority of brandy from Cognac was soon realised, and the rest is a proud history.
Producing Cognac is a fine art, consisting of two distillation processes. The first produces the brouillis, which imparts the fine flavours associated with the spirit, with the second distillation merely serving as an amplifier that concentrates these elements. Following this, the newly distilled Cognac is matured in small French oak barrels, a vital step that adds dimension and structure to the spirit. The choice of cask is fundamental as it influences style; tannins and flavours being just some of the characteristics differentiating one Cognac from another.
Founder of Bisquit Cognac, Alexandre Bisquit, discovered the use of superior oak to be so vital that he paid coopers in gold for vats. This same man was also the first Cognac producer to bottle under his own name, when others were selling their product in bulk. This quality-driven approach remains, with the Bisquit connection ending only in 1966, when it was sold to the Paul Ricard of the Pernod-Ricard Group. Bisquit became the first Cognac brand to be owned by a South African company when Distell acquired the brand in 2009.
For those focused on enjoyment rather than lineage, the gulf between connoisseur and enthusiast is perfectly bridged with the Cognac summit, a cocktail that is remarkably frivolous given its association with one of the world's most prestigious spirits. Aimed at both sexes, the summit, as the name implies, is considered the top cocktail made using Cognac as base. Drink it day or night for a refreshing twist.
Cognac summit
1 lime peel
4 thin slices of fresh ginger
40ml of VSOP Cognac
60ml traditional lemonade
1 long piece of cucumber peel
4 or 5 ice cubes
Place the lime zest and ginger slices in a tulip-shaped glass (a wide variety is available from Crystal Direct). Pour in 20ml of VSOP Cognac. Lightly press the lime and ginger two to three times using a muddler. Half fill the glass with ice. Stir well for five seconds using a bar spoon. Pour in the remaining 20ml of VSOP Cognac. Add 60ml of traditional lemonade and the cucumber peel. Stir well for five seconds using a bar spoon.
