Courvoisier® Opens Up Your Senses With the Change of Season


If you’re having guests around this winter, then you’re probably considering what to serve them. Luckily Courvoisier® Cognac knows a thing or two about food & drink pairing when celebrating special moments.


“With the change of seasons cognac is a fantastic substitute with more substance to turn a summer cocktail into one better suited for those colder months. With this in mind we’ve chosen to create a menu to accompany our three most popular cognacs. This way people can turn to cozy indoor celebrations with good friends and family,” says Daniel Hawkins, Managing Director of ABV Brands.


Upon arrival, Hawkins suggests serving guests a sensory new cocktail, the Nouveau Riche, consisting of Courvoisier® V.S., Amaro, lemon juice and fresh pineapple. Its bitter edge and cosy complexity stimulates the appetite and readies guests for an exceptional meal.


A tone of elegance can then be set with a serving of Courvoisier® V.S., an excellent accompaniment to a starter including sautéed black truffle, cèpe mushroom & onion crepes topped with crème fraîche and orange zest along with the rich flavours of either liver parfait, foie gras or strongly-smoked salmon.


Serve your main course with Courvoisier® V.S.O.P. where notes of peach, toasted almonds and jasmine enhances the delectable flavours of pan seared venison or Springbok medallions, served with rich brown onion, citrus jus and tender roasted root vegetables.


The sweet notes of Courvoisier® X.O. perfectly complete dinner as a desert together with crème brulee and candied orange. However, no night is complete without the perfect send-off, the Café Brulot a combination of Courvoisier® V.S.O.P., Triple Sec, cloves, orange and lemon peels heated in a pot of coffee with cinnamon spice and brown sugar.


Meticulously crafted, Courvoisier®’s success lies in the combination of two ingredients: the use of traditional techniques coupled with a relentless drive to innovate.
“It’s a recipe that has made Courvoisier a favourite amongst royal courts and the toast of choice for the lumiere – or the enlightened ones – from Thomas Edison and Van Gogh to Henry James, in the Golden Age of Paris. We can not think of any better way to celebrating an Easter weekend with close family or friends than with Courvoisier,” adds Daniel Hawkins.


Nouveau Riche

40ml Courvoisier VS

20ml Amaro (Ramazotti or Averna will do just fine)

20ml Lemon Juice

50ml Fresh Pineapple Juice


Directions: Combine ingredients in shaker, fill with ice and shake for 10 seconds. Fine strain into a pre-chilled coupe or martini glass and garnish with a thinly sliced pineapple wedge on the rim of the glass. 


Café Brulot


1/4 Cup Courvoisier VSOP

1/4 Cup Bols Triple Sec

8 Cloves Studded into an Orange’s worth of peel

2 Cinnamon Sticks

3 Cups of Coffee

4 Tablespoons of Brown Sugar

1 Lemon Peel


Directions: Combine Cognac, Triple Sec, peels and spices in a pot. Bring to a high simmer and carefully ignite with a match or lighter. Once the flames die out, add coffee and sugar and stir until sugar is dissolved. Strain into a teapot and serve in small coffee cups. Serves 4 – 6 people.


Cocktail recipes courtesy of Devin Cross.

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