It is a delightfully refreshing cocktail with fantastic aromatic complexity. This cocktail appeals to both sexes and will most definitely be high up on your list of beverages this summer. The “Cognac Summit” has got all it takes to compete with the most famous cocktails.

Ingredients:

• 1 slice lime peel
• 4 thin slices fresh ginger
• 1 1/2 ounces Pierre Ferrand Ambre Cognac
• 4 or 5 ice cubes
• 2 ounces lemon-flavored soda
• 1 long slice cucumber peel

Instructions
1. Place lime peel and ginger slices in a short tumbler. Add 3/4 ounce of the Cognac. Lightly press lime and ginger 2 or 3 times using a muddler or the back of a spoon. Fill a glass halfway with ice. Stir well for 5 seconds using a bar spoon. Add remaining Cognac, soda and cucumber peel. Stir well for 5 seconds using a bar spoon.

Cognac has been a part of New Orleans cocktail culture since the beginning and this year. Tales of The Cocktail will be hosting a series of Cognac events at The Hotel Monteleone in celebration of this exceptional ingredient in so many amazing cocktails.

Join us!

Remember the final deadline to submit your recipes for judging at the 60th Anniversary of the Carousel BAr is this Monday May 18 (we’ve got to have time to try them out after all!)

This is Japhet Bower’s entry, sent in from Toronto:

• 3/4 oz Sailor Jerry Rum
• 1/2 oz St. Germain Elderflower
• 1/4 oz oz Marie Brizard Banane
• 1/4 oz McGuinness Apricot Brandy
• 1/4 oz Grand Marnier
• splash of orange juice
• 1 oz lime juice ginger beer slice of ginger

• Shake and strain the first six ingredients into a cocktail glass.
• Top up with ginger beer.
• Rub slice of ginger along the rim and use as garnish.

And this next one comes from Charles Steadman of West Palm Beach, FL

• 2 1/2 oz. Citadelle Gin
• 1/2 oz. Benedictine 1/2 oz.
• Fresh Lemon Juice
• splash of Simple syrup
• 3 dashes of Peychaud’s bitters
• Garnish: Orange twist Preparation:
• Add Benedictine and Peychaud’s bitters to a small footed rocks glass or traditional champagne glass.

• Swirl around to coat the inside of the glass and discard the extra.
• Combine the Citadelle gin, fresh lemon juice and simple syrup into a mixing tin with ice.
• Stir for 20 seconds and strain into the coated glassware.
• Garnish and enjoy.

Remember! You still have time to enter your idea for the chance to win four nights at The Hotel Monteleone during this summer’s fabulous Tales of the Cocktail. Leave your entry in the comments here, or email them to athornton@hotelmonteleone.com

THE MONTELEONE COCKTAIL

(by Chuck Taggart)

• 1 ounce Sazerac Rye (6 year old)
• 1 ounce Bols Genever
• 1 ounce Dolin Vermouth Blanc
• 1/2 ounce Averna
• 2 dashes Peychaud’s Bitters
• 1 dash Regans’ Orange Bitters No. 6

Combine with ice in a mixing glass and stir for 20-30 seconds. Strain into a chilled cocktail glass (serve up). Garnish with an orange peel twist.

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The Sazerac Rye provides a backbone and base layer of spice, and is there to represent New Orleans. The genever provides a malty characteristic which I think goes very well with the rye’s spice. Dolin’s sweet white vermouth is a fantastic product, providing delicate botanicals to the flavor balance as well as a slight sweetness to give the drink a broad appeal without making it cloyingly sweet with syrup or liqueurs. Averna, the Sicilian amaro, lends a touch of orange spice and an appealing bitterness balanced by a touch of sweetness. It’s also there to honor the Sicilian heritage of Mr. Antonio Monteleone. Peychaud’s Bitters for another layer of spice, and for New Orleans, and Regans’ orange bitters for the final touch, a little extra bit of brightness and spice.

Although a substitution is possible, I highly recommend this cocktail be made with the Dolin Vermouth Blanc (as opposed to the Dry variety) due to the superiority of the product; it is a product of Haus Alpenz, one of the regular sponsors of Tales of the Cocktail. Further information on the product can be obtained from Eric Seed, eseed@alpenz.com; Eric is a presenter and mixer at Tales this year as well. In a pinch, a bianco vermouth from Martini & Rossi or Cinzano can be substituted, but please do
use the Dolin Blanc if at all possible, as the drink was formulated with that product in mind.

Thanks again for this opportunity. I really enjoyed developing this cocktail, and I hope you and the judges enjoy it.

I can’t wait to get back home for Tales — see you then!

Red beans and ricely yours (as Pops would say),

Chuck Taggart

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So now… how about you? Enter to win four nights Free at The Hotel Monteleone during this year’s Tales of the Cocktail by emailing your drink recipe, along with all your personally pertinent information (wellmaybe not ALL your information) to athornton@hotelmonteleone.com