As already mentioned, brandy has a reputation for being aristocratic and serious. On the one hand, it attracts a solvent audience, but on the other hand, it creates an unattractive image for young people. At the mention of the word “cognac” in the head, first of all, a middle-aged gentleman is sitting with a glass by the fireplace, and not at all funny guys at a party. That is why now many manufacturers and even the National Inter-Professional Cognac Bureau (regulating and supervising body) actively promote non-standard supply: brandy with ice, tonic or as a part of cocktails. And yet the best way to get maximum impressions from brandy is to use it in its pure form. If young cognacs VS are acceptable to drink with lemon and tonic or with ice, then in relation to the old drinks this is a clear disrespect.
It does not make sense to use expensive brandy for cocktails. However, there is at least one exception to this rule: the B & B cocktail is Brandy & Benedictine, consisting of half of brandy, and half of Benedictine liquor. In one version, this cocktail is made warm in a glass pre-rinsed with hot water, and inexpensive cognac makes it completely indigestible because of alcohol spitting into the nose. But it is worth pouring older brandy, and the cocktail is changing beyond recognition.
And the already mentioned manufacturer Lheraud together with Bastien Pulveli have even created a whole range of cocktails based on milleSimous brandies. It is obvious that the consumer is always right and has the right to drink the drink as you please, so if the funds allow, why not?
Cognac can accompany the entire meal. Young cognacs are good for an aperitif (including with ice) as well as, for example, with scallops. Older cognacs are combined with many meat dishes with creamy sauces, pies, terrines, foie gras, as well as with cheeses with mold. Well, aged cognacs of categories XO and older are usually served on a digestif. In terms of combinations, the French “three C” rule works best here – coffee, brandy, cigars. This is really a wonderful combination.
For submission it is best to use small tulips. It is permissible (but not so beautiful) to serve cognac in glasses, resembling a sherry copy, which is exactly how the cellar masters use when making blends. The worst is to admit the still quite popular ball-shaped glass balloon – it emphasizes alcohol too much and steals many delicate aromas.
By the way, in no case does brandy need to be heated: neither in the palm of your hand, nor even on a candle (such an illiterate presentation even took place in some restaurants in the nineties and the beginning of zero). Perhaps, when gentlemen received brandy from a cold cellar, it was relevant, but today it is all in the past.
Room temperature is more than enough
By the way, store brandy, unlike wine, must be upright. Strong alcohol can begin to corrode the cork, getting unpleasant odors, and even break the tightness. In an open bottle, cognac does not lose its taste and aroma for quite a long time: you can enjoy one or two bottles for two months. And yet over time, cognac tends to run out of steam and lose subtle flavors. However, few who have a good brandy is so long – it hurts the drink is good!